Lamington Bars (Australia)

Sydney Mike's Note:

This recipe makes a cookie version of Australia's well-known Lamingtons, & the recipe was found online & posted here for the Zaar World Tour 5. Preparation time includes neither the time needed for the base to cool nor the refrigerator time need for the glaze to set.

• Total Time: 50 mins
• Prep Time: 35 mins
• Cook Time: 15 mins

Ingredients:

Serves: 48

Yield: 48.0 bars

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:

1. 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.
2. In a medium bowl, combine flour, baking powder & salt, then set aside.
3. In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.
4. Add eggs one at a time, beating well after each addition.
5. 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.
6. 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.
7. FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.
8. 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.
9. 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.
10. 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.
11. Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.
12. Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.
13. Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.