Tuesday 26 January 2016

Lamington Fingers

  • 1 x GF golden butter cake mix--I used a Basco cake mix which required 2 eggs, 150 ml milk and 60 gm butter or margarine
  • 465 gm (3¾ cups) GF soft icing mixture
  • 55 gm (½ cup) cocoa powder
  • 150 ml boiling water
  • Packet of desiccated coconut  
  1. Bake cake as per packet directions but in a 28 cm x 18 cm x 3 cm biscuit tray
  2. When baking is completed, let stand for 5 minutes the turn out onto a rack
  3. Allow to cool for 40 minuted and the turn out onto a cutting board
  4. Cut into fingers
  5. In a bowl, whisk together the icing mixture, cocoa powder and boiling water until the consistency of cream
  6. Place a large quantity of coconut in a plate
  7. Dunk the fingers, one at a time into the chocolate icing (spear with a fork and then dunk) then roll each in the coconut until evenly covered, place on a wire rack until set.

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