Lamington Recipe for Australia Day

Lamingtons Recipe for Australia Day

It’s hard to believe Christmas is over for another year. But if you’re the type that loves to entertain then you don’t have long until the next major Aussie holiday, Australia Day. It’ll be here Jan 26th so now’s the time to start thinking about what sumptuous delights you’ll be creating. One recipe that’s so easy to make yet everyone can’t get enough of is lamingtons. With this recipe, everyone can enjoy them, even those guests that can’t eat gluten. Prepare these in advance so that on the day you can spend less time in the kitchen and more time celebrating our national day.

Here’s the recipe for gluten free lamingtons.

You will need

For the Base

• 1 packet (400g) Sponge Mix.
• 3 Eggs
• 1/2 cup (125ml) water

For the Chocolate Dip

• 5tbls clear jelly crystals (Aeroplane brand is gluten free)
• 1cup of boiling water
• 5tbls coco powder
• 1 cup of Icing sugar

For the Strawberry Dip

• 8tbls clear jelly crystals (Aeroplane brand is gluten free)
• 1cup of boiling water
• 2 cups of Icing sugar

To Finish

• 1 cup Desiccated Coconut
• Jam Optional

Method 

For the Sponge Base

1. Preheat your oven to 180°C (175°C fan forced)
2. In mixing bowl combine water and eggs, with the sponge cake pouch. mix to a smooth batter.
3. Grease a Teflon square tin 18cm, and pour batter for a flat even spread.
4. Set to bake for 30 – 40 minutes, and rest in the tin to cool.

For the Chocolate and Strawberry Dips

1. In a medium bowl combine plain jelly crystals with boiling water and stir, (For the Chocolate Mix: add Coco and icing Sugar and mix well).
2. Let the dip cool to room temperature. Cut the sponge to you preferred size; you can now add the jam between 2 slices of sponge and layer them together. Dip your sponge fingers in the dip and gently roll in the coconut.
3. Put your prepared Lamingtons in the fridge to set.

Tip: It is recommended to bake the Sponge Base a day before making up the Lamingtons, to allow it time to set properly.