Mini lamington bites
Mini Lamington Bites are delightful bite-sized versions of the traditional Australian treat, featuring fluffy cake squares coated in rich chocolate icing and rolled in dried coconut. Perfect for parties or a sweet snack, these treats are simple to make at home.
Cook time 30 min
Prep time 50 min
Ingredients:
1/4 cup butter2/3 cup sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour
1/3 cup all-purpose white wheat flour
1 cup buttermilk
2 cups dried coconut meat
2 cups powdered sugar
1/3 cup dry cocoa powder
{'text': "Mini Lamington Bites are a delightful twist on the classic Australian dessert. These bite-sized treats are perfect for parties, afternoon tea, or just a sweet snack. With a combination of fluffy cake, rich cocoa, and a coating of dried coconut, they are sure to satisfy your sweet tooth. Here's how you can easily prepare them at home."}
Instructions:
Preheat your oven to 350°F (175°C). Line a square baking pan (8x8 inches) with parchment paper and lightly grease it.
In a large mixing bowl, cream together the softened butter (54g) and sugar (130g) until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Add the vanilla extract (4g) to the butter-sugar mixture and blend well. Then, beat in the eggs (100g), one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the self-raising flour (150g) and all-purpose white wheat flour (40g).
Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk (230g). Begin and end with the flour mixture. Mix until just combined; avoid over-mixing.
Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the chocolate icing. In a medium bowl, sift together the powdered sugar (320g) and dry cocoa powder (50g). Gradually add the boiling water (120ml), stirring constantly until the mixture is smooth and has a pourable consistency.
Once the cake has completely cooled, lift it out of the pan using the parchment paper. Cut the cake into small bite-sized squares, about 1 inch each.
Using a fork or a skewer, dip each cake square into the chocolate icing, ensuring it's fully coated. Allow any excess icing to drip back into the bowl.
Roll the chocolate-coated cake bites in the finely shredded dried coconut meat (300g) until they are evenly covered.
Place the coated lamington bites on a wire rack to set. You may want to place a sheet of wax paper or parchment paper underneath the rack to catch any drips.
Once the icing has set, your Mini Lamington Bites are ready to serve. Enjoy!
{'text': "Enjoy your Mini Lamington Bites with a cup of tea or coffee. These little treats are not only delicious but also versatile enough to suit any occasion. Follow the tips, and you'll have a batch of mini lamingtons that are perfectly fluffy, rich, and coated in delicious coconut. Happy baking!"}
Mini lamington bites FAQ:
Bake the Mini Lamington Bites at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using to mimic the acidity.
Store the Mini Lamington Bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Yes, you can use sweetened coconut, but it will result in a sweeter treat. Adjust the amount of powdered sugar accordingly if desired.
An 8x8 inch square baking pan is recommended for making Mini Lamington Bites. This size helps achieve the proper thickness for cutting into bite-sized pieces.
Cooking Tips:
- Ensure that the butter is at room temperature before you start mixing. This will make it easier to cream together with the sugar.
- When adding the dry ingredients, sift them to remove any lumps and achieve a lighter texture.
- Allow the cake to cool completely before cutting into bite-sized squares to avoid crumbling.
- Use a wire cooling rack to coat the cake pieces evenly with chocolate and coconut. This will also help catch any excess coatings.
- If you prefer a different flavor, you can experiment by adding a few drops of your favorite flavored extract to the batter or the coating.
Nutrition Facts
12 ServingsCalories 380kcal
Protein 4.58g
Carbohydrates 63g
Fiber 4.48g
Sugar 45g
Fat 12g
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