Recipe

Raspberry lamington cookies

This recipe transforms a Kiwi classic into cookie form. Serve these raspberry lamington cookies sprinkled with coconut, topped with mascarpone and dolloped with jam

Mar 28, 2017 2:03am
By Julie Le Clerc
  • 25 mins preparation
  • 15 mins cooking
  • Makes 25
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This recipe first appeared in Food magazine.
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Ingredients

  • 250 gram butter, softened
  • 1 cup caster sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sour cream
  • 3 cup plain flour, sifted
  • 1 1/2 teaspoon baking powder, sifted
  • 1/4 teaspoon salt
  • 1 cup thread coconut, to coat
  • 1/2 cup mascarpone, to serve
  • 1/4 cup raspberry jam, to serve
Raspberry icing
  • 3 cup icing sugar, sifted
  • 1/2 teaspoon raspberry essence
  • 3 - 4 tbsp milk
  • 1/4 - 1/2 tsp pink food colouring

Method

  • 1
    Preheat oven to 180°C. Line two baking trays with baking paper.
  • 2
    In a bowl, beat butter and sugar with an electric mixer until pale and creamy. Scrape down the sides of the bowl. Add the egg, vanilla and sour cream and beat together until smooth.
  • 3
    Add the flour, baking powder and salt and stir together until just combined. Wrap and refrigerate the dough for 30 minutes.
  • 4
    Roll heaped tablespoons of dough into 25 smooth balls. Lightly press the balls onto the baking trays, leaving space between for cookies to expand during cooking. Bake for 15 minutes, or until cookie bottoms are a light golden brown; the tops will still be pale but firm. The cookies will almost appear underdone but they will have a soft texture because of this. Remove from the oven, then transfer to a wire rack to cool.
  • 5
    Make raspberry icing (see below).
  • 6
    Spread icing on top of each cookie, to completely coat, then return to the wire rack – expect some icing to drip off. Sprinkle coconut all over the cookies, pressing firmly so that it sticks on. Leave for at least 30 minutes for icing to set.
  • 7
    Just before serving, place a teaspoonful of mascarpone onto each cookie and top with a small dollop of jam.
Raspberry icing
  • 8
    Place icing sugar in a bowl, add essence and stir in enough milk to form a smooth, thick, yet fluid paste. Add colouring gradually until desired shade of pink is reached.

Notes

  • Only mix dry ingredients until they’re just incorporated – over-mixing leads to tough cookies. Iced cookies can be stored in an airtight container for up to 4 days. PER SERVE Energy 281kcal, 1178kj • Protein 2.8g • Total Fat 12.6g • Saturated Fat 7g • Carbohydrate 39.9g • Fibre 1.2g • Sodium 105mg

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