LAMINGTONS

Temp:              190°C

Time:               30 mins

Tin:                  8 x 12 inches

Portions:          24

Finishing:        Cut and fill with jam as an option

 

INGREDIENTS:

Sponge
115g butter
150g white sugar
5ml vanilla extract
2 eggs
250g plain flour
20g baking powder
0.8g salt

Icing
120ml milk
480g icing sugar
30g unsweetened cocoa powder
30g butter, melted
120ml milk
452g flaked coconut

METHOD:
Sift flour, baking powder & salt 3 times. Cream butter, sugar and essence, then add the eggs one by one. Add flour and milk in alternating batches.
Bake, chill & cut into portions.
To make the icing combine milk, cocoa, butter & icing sugar, then roll or sprinkle the cocoa icing with coconut.

 

DAMPER

Temp:  190°C

Time:   30 mins

Makes: 1 round

 

Damper was originally developed by stock men who travelled in remote areas for weeks or months at a time, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available. The damper was normally cooked in the ashes of the camp fire. Damper was eaten with dried or cooked meat or golden syrup.

 

INGREDIENTS:

250g Self-raising flour
½ tsp Salt
25g butter (optional)
175ml beer or milk

METHOD:

Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour (if using) until the mixture resembles fine breadcrumbs. Add the water/beer to the flour mixture. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top.

Dust the damper with extra flour and bake in preheated oven for 30 minutes until the damper is cooked through and sounds hollow when tapped on the base.

Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.