Lamingtons

Instructions

1- step 1 Heat the oven to 200C/180C fan/gas 6.

2- Butter and line a 20 x 30cm rectangle tin.

3- step 2 Beat the butter and sugar in a free-standing mixer until pale and fluffy.

4- Add the eggs one at a time and beat well.

5- Beat through the flour, milk and salt until fully combined, then spoon into the tin.

6- Bake in the oven for 25 mins or until golden and firm to the touch.

7- Set aside to cool completely.

8- step 3 Slice the sponge horizontally to create two halves.

9- Trim the edges to make perfect corners.

10- Cut the sponge into 18 squares.

11- Lightly whip the cream with the icing sugar until it reaches soft peaks.

12- Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream.

13- Sandwich each one with a second square of sponge then set aside in the fridge to chill.

14- step 4 To make the icing, whisk together the melted butter and milk in a bowl.

15- Sieve the cocoa powder and icing sugar together in a seperate bowl.

16- Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps.

17- If it gets lumpy, whizz with a hand blender until smooth.

18- step 5 Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).

19- step 6 Dip each lamington in the icing until completely covered.

20- Roll in the coconut and set on a wire rack.

21- Repeat with the remaining sponges.

22- Chill for a minimum of 1 hr.