Australia - Lamingtons

I've never had a proper Lamington so I hope I got them right. I decided to add a raspberry centre for more flavour and just to make it a bit more interesting to make. I did not enjoy dipping these at all, just be ready to have some patience

Ingredients

190g unsalted butter, room temp

240g sugar

3 eggs

1 tsp vanilla

315g self-raising flour

1/4 tsp salt

225ml whole milk

120g raspberry jam

Glaze:

240g icing sugar, sieved 

200g 70% dark chocolate

15g unsalted butter

125ml whole milk

400g desiccated coconut, to coat

Method

Preheat oven to 180C. Grease and line a 20x30cm baking tray.

Cream the butter, sugar and vanilla until fluffy. Beat in eggs one at a time. Sieve the flour and salt in a separate bowl. Add the milk and dry ingredients alternately until all is combined. Pour into baking tin and bake for 30 minutes. Let cool completely before clingfilming and leaving at room temp overnight.

Cut sponge in half, and flip over so the base is facing up. Spread over jam and place 2nd half of sponge on top. Cut into 5.5cm x 5.5cm squares (or any shape you want!)

Glaze: Melt the butter and chocolate together. Heat the milk til warm. Gradually whisk the milk into the chocolate. Finally whisk in the icing sugar. 

Set up a grill and dish of coconut. Dip each lamington into choc glaze, then coat in coconut and leave to set on the grill