Liquid Lamington Cocktail Food

LAMINGTONS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
• Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
• Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
• To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
• Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
• Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

LIQUID LAMINGTON COCKTAIL

Steps:

• Blend all ingredients until smooth & garnish with desiccated coconut.

LAMINGTON BARS

Steps:

• Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.
• In another bowl, sift the flour and baking powder together.
• Melt the butter in a small saucepan, and add the corn syrup.
• Remove the egg mixture from the mixer. With a silicone spatula, fold in the flour mixture. Add the milk, and then the butter mixture, just until combined. Spread the batter onto the prepared pan. Bake for 8 minutes. Cool completely on a wire rack
• Chocolate Ganache
• Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, just until boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.
• Finish
• Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top. Cut into even cubes.
• Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.

PINK LAMINGTONS

Steps:

• Preheat oven to 160°C (320°F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5" x 9" x 11") with butter and baking paper, allowing the paper to overhang edges of the pan slightly.
• Sift flours together into a large bowl three times.
• Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.
• Sift flour over egg mixture and gently fold until just combined.
• Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
• Cool in the pan, then cover with a tea towel and set aside overnight.
• NEXT DAY:
• Turn out sponge, trim edges and cut into 24 squares.
• Spread coconut over the base of a baking tray.
• MAKE ICING:.
• Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
• Sieve raspberry mixture into a clean bowl, discarding solids.
• Sift icing sugar into a bowl.
• Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
• Whisk in enough food coloring to reach desired color.
• Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
• Roll in coconut and place on a wire rack to set.