Lamington Bars: A Taste of Australia

The first time I tasted a Lamington, I was a wide-eyed child on a family holiday to Australia. I remember the way the sweet chocolate coating clung to my fingers, the soft, buttery sponge melting in my mouth, and the satisfying crunch of the coconut. It was an explosion of textures and flavors that transported me to a sunny beach, the scent of eucalyptus in the air. From that moment on, Lamingtons held a special place in my heart, a culinary souvenir of a magical trip. These Lamington Bars capture the essence of that iconic Australian treat in a shareable, easy-to-make format.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10-15 minutes
• Total Time: 50 minutes
• Servings: 48
• Yield: 48 bars
• Dietary Type: Not specified, contains gluten and dairy

Ingredients

For the Base:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 cup almonds, chopped

For the Glaze:

• 6 cups powdered sugar, sifted
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons pure vanilla extract
• 11 tablespoons milk, divided
• 5 cups flaked coconut

Equipment Needed

• 15″x10″ baking pan (jelly roll pan)
• Medium bowl
• Large mixing bowl
• Whisk
• Wire rack
• Large baking sheet
• Waxed paper
• Fork

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 375 degrees F (190 degrees C). Grease a 15″x10″ baking pan (a jelly roll pan works perfectly). Then, cut a piece of waxed paper about 22 inches long and place it lengthwise in the pan, smoothing it down to conform to the shape of the pan. Make sure the excess paper hangs over the ends of the pan – this will help you lift the baked base out later. Butter the waxed paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, sugar, and 1 teaspoon of vanilla extract together until the mixture is light and fluffy. This is a crucial step for achieving a tender base. Use an electric mixer for best results.

4. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This ensures that each egg is fully incorporated, contributing to the overall texture of the base.

5. Incorporate Dry Ingredients: Gradually stir in the flour mixture 1/2 cup at a time, blending well after each addition. Be careful not to overmix, as this can lead to a tough base.

6. Add Almonds: Stir in the chopped almonds. Distribute them evenly throughout the batter.

7. Spread and Bake: Spread the batter evenly into the prepared baking pan.

8. Bake: Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the base as it bakes – you want it to be golden brown but not overbaked.

9. Cool the Base: Holding the ends of the waxed paper, carefully lift the cookie base out of the pan and place it on a wire rack to cool completely.

10. Prepare the Glaze: While the base is cooling, prepare the glaze. In a large bowl, whisk together the powdered sugar and cocoa powder until there are no lumps remaining. Sifting the powdered sugar beforehand helps prevent lumps.

11. Add Vanilla and Milk: Add 2 teaspoons of vanilla extract and 4 tablespoons of the milk to the sugar and cocoa mixture. Whisk to incorporate.

12. Adjust Consistency: Gradually add enough of the remaining milk to make a smooth, creamy glaze of medium consistency. The glaze should be thick enough to coat the bars but thin enough to drip slightly.

13. Prepare for Coating: Line a large baking sheet with waxed paper. Place the flaked coconut on a large plate or shallow dish.

14. Cut the Base: Once the base has cooled completely, cut it into 48 bars, each measuring approximately 1 1/4″ x 2 1/2″.

15. Dip in Glaze: Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing any excess glaze to drip back into the bowl.

16. Coat with Coconut: Place each chocolate-dipped bar on the plate of coconut. Using two forks, turn the bar so that all sides are coated with coconut.

17. Set the Glaze: Place the coconut-coated bars on the prepared baking sheet and refrigerate until the glaze is set. This usually takes about 30 minutes to an hour.

18. Store: Store the Lamington Bars in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.

Expert Tips & Tricks

• Soft Butter is Key: Ensure your butter is properly softened before creaming it with the sugar. This will create a light and airy base. If your butter is too cold, it won’t cream properly.
• Don’t Overbake: Overbaking the base will result in dry and crumbly bars. Bake until a toothpick inserted into the center comes out clean, but the edges are still slightly soft.
• Consistency of Glaze: Achieving the right glaze consistency is essential. If the glaze is too thick, it will be difficult to coat the bars evenly. If it’s too thin, it will run off and leave a bare patch. Adjust the amount of milk accordingly.
• Coconut Coating: For an even coating of coconut, gently press the coconut onto the glazed bars using the back of a spoon.
• Chill Time: Don’t skip the chilling time. It allows the glaze to set properly, preventing it from becoming sticky and messy.

Serving & Storage Suggestions

Lamington Bars are perfect served as a sweet treat with a cup of tea or coffee. They’re also a delightful addition to dessert platters or afternoon tea spreads. For an extra touch, consider serving them with a dollop of whipped cream or a scoop of vanilla ice cream.

Store leftover Lamington Bars in an airtight container at room temperature for up to 7 days. For longer storage, freeze them for up to 3 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	178.9 kcal	N/A
Calories from Fat	N/A	38%
Total Fat	7.5 g	11%
Saturated Fat	4.4 g	22%
Cholesterol	21.3 mg	7%
Sodium	56.2 mg	2%
Total Carbohydrate	27.2 g	9%
Dietary Fiber	1.2 g	4%
Sugars	21.4 g	85%
Protein	2.2 g	4%

Note: % Daily Values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

• Gluten-Free Lamington Bars: Substitute the all-purpose flour with a gluten-free all-purpose blend. You may need to add a binder like xanthan gum to improve the texture.
• Dairy-Free Lamington Bars: Replace the butter with a vegan butter alternative and use non-dairy milk in the glaze.
• Different Nuts: Experiment with different types of nuts in the base, such as macadamia nuts or pecans.
• Flavor Extracts: Add a different extract to the glaze, such as almond or peppermint extract.
• Jam Filling: Spread a thin layer of raspberry or strawberry jam on the cooled base before cutting it into bars for an extra layer of flavor.
• Toasted Coconut: For extra flavor, toast the coconut in a dry pan over medium heat until golden brown.

FAQs (Frequently Asked Questions)

Q: Can I make the base ahead of time?

A: Yes, you can bake the base a day or two in advance and store it tightly wrapped at room temperature. This can save you time on the day you plan to assemble the Lamington Bars.

Q: Why is my glaze too thick?

A: If your glaze is too thick, gradually add more milk, one tablespoon at a time, until you reach the desired consistency.

Q: Can I use store-bought cake instead of making the base from scratch?

A: While it’s possible, the texture and flavor may not be the same. A homemade base will generally yield better results. If you do use store-bought cake, choose a plain sponge cake with a similar density to the recipe base.

Q: How do I prevent the coconut from falling off the bars?

A: Ensure that the chocolate glaze is still slightly wet when you coat the bars with coconut. Gently press the coconut onto the glazed bars to help it adhere better.

Q: Can I freeze these Lamington Bars?

A: Yes, Lamington Bars freeze well. Store them in an airtight container in the freezer for up to 3 months. Thaw them at room temperature before serving.

Final Thoughts

These Lamington Bars are more than just a sweet treat; they’re a little taste of Australia, a reminder of sunny days and carefree moments. Whether you’re a seasoned baker or just starting out, this recipe is sure to bring a smile to your face and a touch of Aussie charm to your kitchen. So go ahead, gather your ingredients, and embark on a culinary adventure. And if you try this recipe, please let me know what you think! Pair these Lamington Bars with a flat white coffee for the ultimate Australian experience.