Lamingtons

• self-raising flour300g
• caster sugar200g
• butter, softened175g
• egg3 piece
• milk180ml
• vanilla extract1 tsp
• icing sugarfor icing500g
• cocoa powder4 tbsp
• desiccated coconut200g
• raspberry jam (optional)optional, for sandwiching4 tbsp

Method

1. 1

   Preheat oven to 180°C. Grease and line a 20×30cm slice tin.

2. 2

   Cream butter and caster sugar until pale and fluffy, then beat in eggs one at a time with vanilla.

3. 3

   Fold in self-raising flour alternately with milk; pour into tin and smooth top.

4. 4

   Bake until a skewer comes out clean, about 25 minutes. Cool fully on a rack — overnight is best.

   A day-old sponge holds together better when dipping.

5. 5

   Cut sponge into 4cm cubes. Sift icing sugar with cocoa, then whisk in butter and boiling water for a thin chocolate icing.

6. 6

   Dip each cube into the chocolate icing, drain briefly, then roll in desiccated coconut.

   Use two forks — one for icing, one for coconut — keeps fingers clean.

7. 7

   Set on a rack until icing firms up, about 30 minutes.

Per serving

385

kcal

5g

protein

60g

carbs

15g

fat