For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant
Instead of covering my lamingtons in the traditional grated coconut, I crushed some speculoos (spice cookies, e.g., Bischoff) and rolled my chocolate-coated cubes in the resulting crumbs.
I needed to make pound cake for another project, and I baked the leftover batter in a loaf pan to cut into cubes for this challenge. Then I made the traditional cocoa powder-based dip and crushed up my speculoos.
I really should've crushed more speculoos to make sure the crumbs stayed neat, but I knew I'd end up with too many after I was done, so I had clumpier crumb covering toward the end. The first few, at the top left, came out fine, though. The row on the right has only had a couple rolled in the crumbs.
Final product! It made just enough for my little family.
Click through our blogroll to see my fellow DBers' lamingtons.