These infamous Australian tea-time treats were first invented in the late 1800’s by Armand Galland, a French chef to the Governor of Queensland, Lord Lamington. There seems to be some discrepancy over how they first came about, though. Some believe they were accidentally dropped in chocolate icing and then quickly rolled in coconut in order to avoid sticky fingers, while others say they were whipped up with stale sponge cake for some unexpected visitors.

The clever pastry chefs at Thornybush Game Lodge have given Lamingtons a modern twist by creating a red velvet version. Apparently Lord Lamington reputedly referred to these delicious morsels as: “Those bl%&dy, poofy, woolly biscuits”! Well, we tend to agree, this seems like the perfect description for such yummy treats.

Cake Batter

INGREDIENTS 

• 2.5 cups Cake flour
• 2 tbsp Cocoa powder
• 2 tsp Bicarbonate of soda
• 1.5 cup Castor sugar
• 1 cup Buttermilk
• 1.5 cup Vegetable oil
• 2 Eggs
• 1 tbsp Red food colouring
• 1 tsp Vanilla essence
• 2 tsp White vinegar

METHOD

Pre-heat oven to 180 degrees. Line a baking tray with baking paper

Place all the dry ingredients into a bowl and mix them together

Place all the wet ingredients into a separate bowl and mix them together. Then add the mixed wet ingredients to the bowl of dry ingredients

Pour the batter into the prepared baking tray and place into the oven for 30 minutes

Once baked leave to cool on a baking tray for an hour

INGREDIENTS

• 4 cups Icing sugar
• 3/4 cup Hot water
• 1 tbsp Red food colouring
• 2 tsp Cocoa powder
• 4 cups Desiccated coconut

METHOD

Place all the dry ingredients into a bowl and mix well

Add the red food colouring to the water and stir. Set aside

Once the cake mixture has cooled cut into equal square portions. Soak each portion in the coating mixture for at least 20 seconds

Lift the lamington out of the coating with a fork so the excess coating can drip off

Roll each lamington square in the coconut