SENSATIONAL STRAWBERRY LAMINGTONS
A kiwi classic
SERVING SIZE:
Makes 24
INGREDIENTS:
325g piece sponge
500g icing sugar
Boiling water
¼ teaspoon Hansells Strawberry Essence
Hansells Pink Food Colouring
3 cups thread coconut
10 strawberries
Vanilla Cream
½ cup whipped cream
1 teaspoon Hansells Vanilla Paste
INSTRUCTIONS:
Cut sponge into 3 to 4cm squares. Place in a plastic bag and freeze for ½ an hour. This makes the sponge easier to manage when dipping in the icing. Place icing sugar in a bowl and add boiling water to make a thick icing. Mix until smooth. Add Hansells Strawberry Essence and Hansells Pink Food Colouring a few drops at a time to give preferred pink colour. Mix to combine. Add more boiling water to make an icing with the consistency of thick pouring cream. Place the coconut in a shallow bowl. Dip the sponge pieces in the icing one at a time, turning to coat in icing. Use a slotted spoon to remove from the icing. Drain then place in the coconut, turning to coat. Place on baking paper or an oven tray to set. When ready to serve, cut a slit in the top of each lamington. Fill with Vanilla Cream and top with a slice of strawberry.
Vanilla Cream
ix cream and Hansells Vanilla Paste together until combined.
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