Lamington Bars

    40 mins

    Australia's famous Lamingtons are squares of sponge cake that are first dipped in chocolate glaze and then in coconut. This cookie version's inside is denser and loaded with toasted almonds.

    7 people made this

    Makes: 24 

    • 250 g all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 170 g butter, softened
    • 150 g white sugar
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 170 g chopped almonds
    • 370 g flaked coconut
    • 720 g confectioners' sugar
    • 55 g unsweetened cocoa powder
    • 2 teaspoons vanilla extract
    • 165 ml milk

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 375 degrees F (190 degrees C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the waxed paper.
    2. In a medium bowl, combine flour, baking powder and salt, set aside.
    3. In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
    4. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.
    5. Bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, lift cookie base out of pan and place on rack. Cool.
    6. To prepare Glaze: In a large bowl, whisk together powered sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
    7. Line a large baking sheet with waxed paper. Place coconut on a large plate. Cut cookie base in 48 (1 1/4 X 2 1/2 inch) strips.
    8. Use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all sides are coated. Place on prepared baking sheet and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.

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    Reviews in English (4)


    great recipe all the family loved them.i left out the member with nut alergies.i made a second batch and dipped them in seedless strawberry jam and they where great too.try this as an alternative to chocolate.sponge mix very moist and delicious.i use this all the time either with chocolate or jam.  -  26 Apr 2006  (Review from Allrecipes US | Canada)


    Great recipe - all the family loved them. I left out the almonds because of a family member with nut alergies. I made a second batch and dipped them in seedless strawberry jam and they where great too!  -  11 Aug 2008  (Review from Allrecipes UK | Ireland)


    Made these for my son's class as they were studying Australia. They tasted amazing, was not sure the class would like them as they are quite different to the cakes we have in the UK but they all went. They did not all come out in a perfect square but who cares they tasted fine. One mistake I made was to coat them in the icing shortly after being cooked and a lot of the cake crumbled into the mix, wish I had read the bit about cooking the cake mixture the day before icing them! ha ha well lesson learnt.  -  01 May 2015  (Review from Allrecipes UK | Ireland)