Crunchy lamington recipe
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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Slice
- No-bake desserts
- Snacks
- Dessert
- Finger food
- Australia Day
- Morning & afternoon tea
- Summer barbecue
- Children's party
- Birthday
- Picnic
- Chocolate
- Coconut
- Gluten-free
- Kid-friendly
- Egg-free
- Dairy-free
- Modern Australian
- Baking
- Entertaining
From our partners
Similar Recipes
This golden ‘blondie’ slab is like a giant white chocolate and macadamia cookie
- 1-2 hrs
- Danielle Alvarez
More by Adam Liaw
Original URL: https://www.theage.com.au/goodfood/recipes/crunchy-lamington-recipe-20161024-gs8zdv.html