Lamington Cookies offer a delightful twist on Australia’s beloved Lamington Cake, transforming its classic flavours into bite-sized treats. These cookies are the perfect marriage of rich dark chocolate, delicate coconut and the fruity sweetness of dried cherries, creating a harmonious blend that captures the essence of the iconic dessert.
Ingredients:
- 350g dark chocolate (70%), chopped
- 40g unsalted butter, chopped
- 1/3 cup (50g) plain flour
- 1/3 cup (30g) desiccated coconut
- 1/2 teaspoon baking powder
- 200g brown sugar
- 2 eggs, room temperature
- 25g dried cherries, roughly chopped
Method:
Preheat the oven to 160°C. Line baking trays with greaseproof paper.
In a heatproof bowl set over a pan of simmering water (double boiler method), melt the chopped dark chocolate and butter together until smooth. Remove from the heat and leave to cool slightly.
In a separate bowl sift together the plain flour, desiccated coconut and baking powder. Set aside.
In a large mixing bowl, whisk together the brown sugar and eggs until pale and creamy.
Gradually add the melted chocolate mixture to the egg mixture, stirring until well combined.
Gently fold the sifted flour, coconut and baking powder mixture into the chocolate mixture until just combined.
Fold the chopped dried cherries into the sponge mixture, spreading them evenly.
If the dough is too soft to handle, cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour until firm.
Using a tablespoon or cookie scoop, scoop the cookie dough onto the prepared baking trays, leaving a space between each cookie to allow it to spread.
Bake in the preheated oven for 10-12 minutes or until the cookies are set and slightly cracked on top.
Leave the cookies to cool for 5 minutes on the baking trays before transferring to a wire rack to cool completely.
When cooled, serve the Lamington cookies as they are or dust with extra desiccated coconut for an extra touch of Lamington flavour.
