It's Australia Day tomorrow and what better way to get into the Aussie Spirit than to whip up a batch of Fresh, Soft, Chocolaty Lamingtons! Just perfect to share with your friends and family! (If there is any left after you finished icing them)
I cannot take ownership of this recipe as it is from one of my favourite recipe books - Classic Country Collection!
It has some great old style recipe's, the ones you remember as a kid such a her famous pumpkin scones, fruit cakes, neenish tarts, lamingtons etc etc!
Lady Flo's Lamington Recipe
Ingredients:
125g Butter
125g Sugar
1/4 Teaspoon Vanilla Essence
2 Eggs
250g Self Raising Flour
pinch salt
1/2 Cup milk
Icing:
250g Icing Sugar
6-8 Level tablespoons cocoa
1 teaspoon butter
few drops vanilla essence
desiccated coconut for coating
Method:
Beat butter and sugar until creamy. Add vanilla. Add eggs 1 at a time and beat well. Sift flour and salt together. Add flour alternately with milk to the mixture. Turn into a greased and floured lamington tin.
Icing:
Sift icing sugar into a bowl. Blend in cocoa with a little boiling water, add a few drops of vanilla essence, add butter, mix well, adding a little more boiling water if necessary, until icing is smooth. Dip each cake into icing and then roll into coconut. Set aside until firm.
Simply Tea Sipper
A perfect accompaniment to any aussie delight such as these lamingtons would be our Australian Daintree. It is a superb black tea, grown near the Daintree rainforest of northern Queensland. The rich, fertile, lowland soil produces a well-rounded, medium strength tea.
You can purchase our Australia Daintree tea for $7.00/100g or $2.00 for a sample Bag.
Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~
s and Christmas recipes books.... (meanwhile trying to unpack those 
that we all indulged in over the festive season)
away add one last recipe to your Christmas time baking repertoire. I was meant to post this Gingerbread recipe before Christmas and well it seems the season got away on me and here i am posting a out-of-date recipe and photos. Bear with me though.... if your like me and wonder where all that effort and preparation went over the season why not whip a batch of these gorgeous gingerbread (maybe cut different shapes) and sit back with a cuppa and savour the last of the Christmas flavours and ponder on all the happy memories of the season past.
, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
(or whatever shape you like) to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
icing over gingerbread men to decorate. Finish with Silver Cachous balls.
