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  1. Home
  2. Food

Australia Day lamington cookies

A novel spin on the patriotic favourite. - by Ellie Vernon
  • 30 Jan 2019
Australia Day lamington cookies
Andre Martin
Prep: 20 Minutes - Cook: 25 Minutes - Serves 18
Proudly supported by

A novel spin on the patriotic favourite.

Ingredients

125g butter, chopped, softened

½ cup caster sugar

1 tsp vanilla extract

1 ¼ cups plain flour

2 Tbsp cornflour

½ tsp baking powder

2 Tbsp milk

2 ½ Tbsp raspberry jam

100g dark chocolate melts, melted

¼ cup desiccated coconut

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Line two oven trays with baking paper. 

  2. Put butter, sugar and vanilla into a large bowl and beat with an electric hand beater on high speed until pale and creamy. Add flour, cornflour and baking powder and stir with a wooden spoon until combined, forming a soft dough.

  3. Roll level tablespoons of mixture into balls and arrange on trays, 5cm apart. Use a fork to slightly flatten into a thick disc. Use your pinky finger to make an indent in the centre of each disc.

  4. Spoon about ½ tsp of jam into each indent. Bake for 12 minutes or until biscuits are light golden. Set aside on trays to cool completely. 

  5. Dip half of each biscuit into chocolate and return to tray, scatter with coconut and set aside with 30 minutes or until chocolate has set. 

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  • Food
  • Desserts Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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