These delightful biscuits filled with jam, play a little twist on the classic Australian Lamington.
Everything you have grown to love about a lamington is now perfectly combined in a little sandwich biscuit.
Perfect treat for your morning coffee break, or just a little something for afternoon tea.
WHAT YOU’LL NEED
To make this recipe you will need a few basic ingredients that you likely already have in your pantry. Eggs, vanilla (paste is always best), plain flour, icing sugar, your choice of jam (keeping to the lamington theme, strawberry or raspberry jam would be of preference) and a round cookie cutter.
NOTES
- Keep an eye on the oven while you bake these biscuits, they will need about 6-8 minutes and they will be pale in colour.
- Don’t overfill your biscuits. If you overfill, the jam will spread out to the side of the biscuits when you sandwich together.
LAMINGTON BISCUITS
Servings: 24 Pieces
Ingredients
- 1 sweet tart pastry https://www.opengarage.com.au/sweet-tart-pastry/
- 24 tsp strawberry or raspberry jam
- 300 g soft icing sugar
- 30 g cocoa powder
- 50 ml boiling water
- 200 g desiccated coconut
Instructions
- Preheat oven to 180°C. Generously grease a baking sheet with baking spray and set aside.
- Make sweet tart pastry as per recipe instructions.
- On a floured surface, roll out the dough to about 1/4 inch thickness and using a cookie cutter, cut rounds.
- Place cookies on prepared greased baking tray. Bake for 6-8 minutes, or golden in colour.
- Allow the biscuits to cool to room temperature before stuffing. Once cooled, place a small teaspoon of jam in the center of one of your solid biscuit rounds. Sandwich your biscuit together with the other half.
- To make icing: Sift icing sugar and cocoa into a bowl. Add boiling water. Stir until smooth. If icing is too watery, add more icing sugar. If icing is too thick add more water.
- Place coconut in a dish. Dunk each jam filled biscuit into the cocoa icing before tossing with coconut. Shake off excess. Place on a wire rack over a baking tray. Repeat with remaining biscuits, icing and coconut. Stand for 2 hours or until set. Serve.