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225g softened butter 175g caster sugar 2 eggs 6 tablespoons milk 1 teaspoon vanilla essence or extract 225g self-raising flour

For the icing:

115g icing sugar 1 tablespoon cocoa powder 2 tablespoons warm water 30g desiccated coconut

a baking tray 18 x 28cm

Oven temperature:170°C

  1. Put the butter and sugar in a bowl. Beat them together with a wooden spoon until thick and creamy.
  2. Beat the eggs, then add them to the butter mixture bit by bit. Stir in the milk and vanilla essence or extract.
  3. Sift the flour into a bowl. Fold it gently into the cake mixture with a metal spoon. Do not beat it.
  4. Grease and line the baking tray. Pour in the mixture and smooth the top with a knife.
  5. Bake the cake for 25 to 30 minutes, until it is golden brown. Take it out of the oven and let it cool a little.
  6. Cut the cake into 7cm squares. Use a spatula to lift them onto a wire rack. Leave them to cool.
  7. Sift the icing sugar and cocoa powder into a small bowl. Add the water, to make smooth, runny icing.
  8. Spread icing onto the top of each square, letting it run down the sides. Sprinkle a little coconut over each one.

tahi Page last modified on 2022 May 14 14:42

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