Lamington Drops
Ingredients
2 eggs
½ cup caster sugar
3 Tbsp plain flour
3 Tbsp corn flour
1 tsp baking powder
Chocolate icing:
100g dark chocolate
¾ cup water
2 cups icing sugar
½ cup milk
Shredded coconut
Raspberry icing:
¼ cup freeze-dried raspberries
¼ cup hot water
2 cups icing sugar
40g soft butter
Shredded coconut
1 can Tatua Dairy Whip
Method
- In a clean bowl beat the eggs until foamy.
- Gradually add the sugar beating until pale and fluffy.
- Sift the flour, corn flour and baking powder together.
- Fold the flour into the egg mixture.
- Drop teaspoonfuls of sponge mixture onto a lined baking tray.
- Bake for 6-8 minutes at 200°C until golden and puffed.
- Cool completely before icing.
- For chocolate icing – melt chocolate and water together then whisk in icing sugar and milk until smooth.
- For raspberry icing – mix the raspberries with water then whisk with icing sugar and butter until smooth.
- Dip each sponge drop into the icing and then roll in the coconut. Sandwich the drops together with Dairy Whip and serve immediately.
