Best 2 Lamington Bars Recipes
Indulge in the delightful flavors of Lamington Bars, a classic Australian treat that combines the goodness of a moist sponge cake, a rich chocolate sauce, and a sweet coconut coating. These delectable bars are perfect for any occasion, whether it's a morning tea, an afternoon snack, or a special gathering. With three variations to choose from - Traditional Lamington Bars, Lamington Bars with Jam Filling, and Lamington Bars with Chocolate Ganache - you'll find a flavor combination to satisfy every palate.
1. Traditional Lamington Bars: Experience the original delight of Lamington Bars made with a classic sponge cake base, dipped in a velvety chocolate sauce, and rolled in freshly grated coconut.
2. Lamington Bars with Jam Filling: Discover a burst of fruity flavor with Lamington Bars featuring a layer of tangy jam sandwiched between two layers of sponge cake, all coated in a rich chocolate sauce and coconut.
3. Lamington Bars with Chocolate Ganache: Indulge in the ultimate chocolatey delight with Lamington Bars topped with a decadent chocolate ganache, adding an extra layer of richness to the traditional treat.
No matter which variation you choose, Lamington Bars are sure to tantalize your taste buds and leave you craving more.
LAMINGTON BARS
Australia's famous Lamingtons are squares of sponge cake that are first dipped in chocolate glaze and then in coconut. This cookie version's inside is denser and loaded with toasted almonds.
Provided by Judy Farris
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 55.3 g, Cholesterol 39.1 mg, Fat 14.9 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 8.5 g, Sodium 142 mg, Sugar 42.1 g
LAMINGTON BARS
Provided by Shaun Hergatt
Categories Cake Chocolate Dessert Bake Cocktail Party Birthday Shower Engagement Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield small cubes.
Number Of Ingredients 13
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your lamington bars.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to mix together more easily and evenly.
- Don't overmix the batter. Overmixing can make the bars tough.
- Bake the bars until they are just set in the center. Overbaking will make them dry.
- Let the bars cool completely before you frost them. This will help the frosting to set properly.
- Use a chocolate ganache or a simple glaze to frost the bars. Both of these options are delicious and easy to make.
- Sprinkle the bars with coconut before the frosting sets. This will give them a classic lamington look.
- Enjoy the bars fresh or store them in the refrigerator for up to 3 days.
Conclusion:
Lamington bars are a delicious and easy-to-make treat that is perfect for any occasion. They are a popular choice for parties and potlucks, and they are also a great way to use up leftover cake batter. With a few simple ingredients and a little bit of time, you can make these classic Australian treats at home. So next time you are looking for a sweet and satisfying snack, give lamington bars a try. You won't be disappointed!
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