Crunchy lamington recipe

Name: Crunchy lamington recipe
Cook time: 30 min
Yield: about 10
Cuisine: Modern Australian
Ingredients: 100g coconut oil; ½ cup castor sugar; 2 tbsp rice malt syrup, or glucose*; 4 cups puffed rice cereal (such as Rice Bubbles); 2 cups shredded coconut

Adam Liaw

October 24, 2016

Everyone loves a lamington, but here's a recipe that swaps light and fluffy for chewy and crunchy.

Ingredients

100g coconut oil
½ cup castor sugar
2 tbsp rice malt syrup, or glucose*
4 cups puffed rice cereal (such as Rice Bubbles)
2 cups shredded coconut

For ganache

250g dark chocolate
1 tbsp coconut oil
125ml pouring cream
*Gluten-free: Ensure this recipe gluten-free by using pure rice bubbles and rice malt syrup

Method

Step 1
Heat the coconut oil, caster sugar and rice malt syrup (or glucose) in a small pan over medium heat for five minutes until the mixture starts to change colour.
Step 2
Pour over the rice cereal in a heatproof bowl and stir to combine.
Step 3
Press mixture firmly into a lightly oiled slice pan or deep baking tray and cool to room temperature.
Step 4
Slice into 5cm squares.
Step 5
To make the ganache, heat the chocolate, coconut oil and pouring cream in a small saucepan, stirring until the mixture is melted and glossy.
Step 6
Stick a skewer into each puffed rice square and dip it into the ganache to coat. Tap off the excess ganache and sprinkle with shredded coconut.
Step 7
Allow to cool and serve.