Best 2 Lamington Bars Recipes

LAMINGTON BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the waxed paper.
• In a medium bowl, combine flour, baking powder and salt, set aside.
• In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
• Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.
• Bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, lift cookie base out of pan and place on rack. Cool.
• To prepare Glaze: In a large bowl, whisk together powered sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
• Line a large baking sheet with waxed paper. Place coconut on a large plate. Cut cookie base in 48 (1 1/4 X 2 1/2 inch) strips.
• Use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all sides are coated. Place on prepared baking sheet and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.

LAMINGTON BARS

Steps:

• Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.
• In another bowl, sift the flour and baking powder together.
• Melt the butter in a small saucepan, and add the corn syrup.
• Remove the egg mixture from the mixer. With a silicone spatula, fold in the flour mixture. Add the milk, and then the butter mixture, just until combined. Spread the batter onto the prepared pan. Bake for 8 minutes. Cool completely on a wire rack
• Chocolate Ganache
• Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, just until boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.
• Finish
• Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top. Cut into even cubes.
• Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.