Lamington Bars (Australia)
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
48 bars
- Serves:
- 48
ingredients
-
FOR THE BASE
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup almonds, chopped
-
FOR THE GLAZE
- 6 cups powdered sugar, sifted
- 2⁄3 cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 11 tablespoons milk, divided
- 5 cups flaked coconut
directions
- FOR THE BASE: Preheat oven to 375 degrees F & grease a 15"x10" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper.
- In a medium bowl, combine flour, baking powder & salt, then set aside.
- In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan.
- Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool.
- FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.
- Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
- Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4" x 2 1/2" bars.
- Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl.
- Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.
- Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.
- Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.
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