Lamingtons

Lamingtons or lamingtons are a world-famous dessert that refers to the national dishes of Australian cuisine. It's worth noting that at its core, lamingtons are a biscuit that has a rectangular shape and is also covered in chocolate glaze and decorated with coconut chips. Lamingtons are used not only as an independent confection, but also as a basis for making cakes or cakes.

The original lamingtons biscuits took their name after Queensland Governor Charles Napir Cochrane-Baillie, who held the title of second Baron Lamington. Two versions have survived in history, according to one of which the recipe for lamingtons was invented by chance, when guests unexpectedly came to the governor.

The governor's cook did not prepare for the reception of guests, so he had to come up with a tea treat on the go from what came to hand. On that day, the chef was caught in the arm of an already stale chocolate sponge, which was cut into small rectangular pieces. The cakes were then sprinkled with coconut chips on top and served for tea.

According to another version, lamingtons were named after the baron because in their shape they looked like a nobleman's favorite hat called homburg. What is noteworthy is that, as eyewitnesses later claimed, Baron Laimngton did not like the cakes named after him. He considered the lamingtons "rough, lousy, loose biscuits. "

Perhaps those first lamingtons seemed unacceptable to the baron to taste. However, modern confectioners make chocolate lamingtons, which are popular all over the world. Lamingtons can be purchased ready-made or cooked on their own. As noted earlier, lamingtons are primarily biscuit, for the manufacture of which you will need such products as: flour, confectionery powder or dough baking powder, salt, butter, sugar, eggs, vanilla powder.

In addition, other flavors, such as crushed almonds, may be present in the lamingtons. So to begin with, they make a biscuit base for the future cake. Flour, salt and baking powder are mixed in containers. butter, as well as sugar and vanilla are beaten to the consistency of flakes, adding chicken eggs to the mass gradually.

Then one combines the flour mixture and part of the produced egg mass. The second part of the egg mass is mixed with milled almonds and once again all is well beaten and combined with the prepared flour mixture. The baking dish is lubricated with butter and biscuit dough is placed there. The lamingtone base is baked at a temperature 250S about 45 minutes until fully cooked.

At the further stage of lamingtons preparation, confectionery sprinkling based on cocoa powder, as well as powdered sugar and milk is produced. All ingredients are mixed together, and then sponge pieces of biscuit in the obtained mass. And finally, lamingtons are sprinkled with coconut chips.