Rainbow Lamingtons Recipe
Rainbow Lamingtons Recipe
As an ex-pat Canadian I have been very reluctant to make Aussie classics. It is only recently that I have started making pavlova. I have never made Anzac biscuits and this was my very first attempt at making lamingtons. However these are not your traditional lamingtons dipped in dark chocolate. These ones are dipped in white chocolate and then dipped into a mixture of Jelly crystals and coconut.
I had trouble deciding which flavours to use because I wanted them as bright as possible and was disappointed in how pale my pink ones are. I recommend strawberry (I forget what I picked but it was supposed to be pink and was super pale, as was the grape flavour).
Super easy, super delicious. The kids will have fun helping you make these too.
Ingredients
2 x 450g Madeira cakes
4 cups desiccated coconut
4 packets Jelly crystals in different colours
100g white chocolate, chopped
300g icing sugar
1/2 cup boiling water
Method
Line a large baking tray with non-stick baking paper.
Grab 4 large plates and add one cup of coconut to each plate together with 1/2 packet of each flavour Jelly crystals, stir to combine.
Place the chocolate and icing sugar in a large bowl with the boiling water and whisk to combine until smooth.
Slice the cakes in half widthways and lengthways and then cut each piece into 3 rectangles (you should have 12 pieces from each cake).
Grab 10 forks. Use two forks to dip the cake gently into the chocolate mixture, hold them out of the mixture for several seconds to allow the excess to drain off.
Then dip 6 pieces into each coloured jelly mixture (keep all the forks separate or your colours will end up blending into each other)
and then lay onto the tray to set.
Pop them in the fridge to firm up for an hour or so then serve.
Ingredients
- 2 x 450g Madeira cakes
- 4 cups desiccated coconut
- 4 packets Jelly crystals in different colours
- 100g white chocolate, chopped
- 300g icing sugar
- 1/2 cup boiling water
Instructions
- Line a large baking tray with non-stick baking paper.
- Grab 4 large plates and add one cup of coconut to each plate together with 1/2 packet of each flavour Jelly crystals, stir to combine.
- Place the chocolate and icing sugar in a large bowl with the boiling water and whisk to combine until smooth.
- Slice the cakes in half widthways and lengthways and then cut each piece into 3 rectangles (you should have 12 pieces from each cake).
- Grab 10 forks. Use two forks to dip the cake gently into the chocolate mixture, hold them out of the mixture for several seconds to allow the excess to drain off. Then dip 6 pieces into each coloured jelly mixture (keep all the forks separate or your colours will end up blending into each other) and then lay onto the tray to set. Pop them in the fridge to firm up for an hour or so then serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
