LAMINGTON BARS (AUSTRALIA)

Lamington Bars (Australia) image

This recipe makes a cookie version of Australia's well-known Lamingtons, & the recipe was found online & posted here for the Zaar World Tour 5. Preparation time includes neither the time needed for the base to cool nor the refrigerator time need for the glaze to set.

Provided by Sydney Mike

Categories Bar Cookie

Time 50m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 13

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Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup almonds, chopped
6 cups powdered sugar, sifted
2/3 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
11 tablespoons milk, divided
5 cups flaked coconut

Steps:

FOR THE BASE: Preheat oven to 375 degrees F & grease a 15"x10" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper.
In a medium bowl, combine flour, baking powder & salt, then set aside.
In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan.
Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool.
FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.
Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4" x 2 1/2" bars.
Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl.
Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.
Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.
Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.