Lit­tle cap­puc­cino lam­ing­tons

makes / 24 prep / 6 hours 45 min­utes cook / 25 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Ka­t­rina Wood­man Photo by Al Richard­son

In­gre­di­ents 100g un­salted but­ter, at room temperature

140g (2⁄3 cup) caster sugar

1⁄2 tsp vanilla bean paste

2 eggs

190g (1 1⁄4 cups) self-rais­ing flour 60ml (1⁄4 cup) milk

300g (2 cups) ic­ing sugar mix­ture 2 tbsp dark cocoa pow­der

10g un­salted but­ter, melted 100ml freshly brewed espresso cof­fee

130g (1 1⁄2 cups) des­ic­cated co­conut Whipped cream, to serve Choco­late-coated cof­fee beans, to serve

1. Pre­heat oven to 180C/160C fan­forced. Grease a 16 x 26cm slice pan and line with bak­ing pa­per. Use elec­tric beat­ers to beat the but­ter, sugar and vanilla in a bowl un­til pale and creamy. Add 1 egg and 1 ta­ble­spoon of the flour. Beat un­til well com­bined. Re­peat with re­main­ing egg and an­other

1 ta­ble­spoon flour. Stir in half the re­main­ing flour. Stir in half the milk. Re­peat with re­main­ing flour and milk.

2. Spoon into the pre­pared pan. Smooth the sur­face. Bake for 20-22 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool in pan for 5 min­utes. Turn onto a wire rack to cool com­pletely. Cover the cake with a clean tea towel and set aside overnight.

3. Sift the ic­ing sugar and cocoa pow­der into a large bowl. Stir in the but­ter and hot espresso un­til smooth. Place the co­conut in a shal­low bowl.

4. Cut cake into 24 squares. Use 2 forks to dip the lam­ing­tons, 3 at a time, in the choco­late mix­ture to coat. Shake off ex­cess. Coat in co­conut. Trans­fer to a wire rack set over a bak­ing tray to set. Re­peat with re­main­ing cake, ic­ing and co­conut. Set aside un­til set. Top with a dol­lop of cream and a cof­fee bean.

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