Wednesday, May 27, 2015

Daring Bakers May: Lamingtons



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

Daring Bakers May: Speculoos Lamingtons
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.

Daring Bakers May: Speculoos Lamingtons
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.

Daring Bakers May: Speculoos Lamingtons
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.

Daring Bakers May: Speculoos Lamingtons
Final product! It made just enough for my little family.

Daring Bakers May: Speculoos Lamingtons
Yum!

Click through our blogroll to see my fellow DBers' lamingtons.
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