Thursday, January 24, 2013

baking couture LAMINGTONS


  •  1 store-bought sponge cake or 1 quantity basic sponge cake, see recipe
  •  3 cups (480g) icing (confectioner’s) sugar
  •  ¾ cup (75g) cocoa powder
  •  ⅓ cup (80ml) boiling water
  •  75g butter, melted
  •  dessicated coconut, to coat

Make 1 quantity basic sponge cake in an 18cm-square cake tin and cool on a wire rack. 
Cut into 6cm squares. 
Sift together the icing sugar and cocoa. 
Mix with the boiling water and melted butter. 
Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. 
Allow to set on a wire rack.

Donna Hay

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