What better way to celebrate with some good old Aussie Day lammies. I can't take all the credit for these this time though, but I'm more than happy to share the recipe. I was there for all the important tasks like licking the bowl and wooden spoon, sprinkling the very important coconut over the deliciously dipped chocolate blocks and of course, eating them on the day. Highly skilled stuff. So here goes:
Preheat oven to 180°C.
1) Place 6 eggs and 3/4 cup caster sugar in the bowl of an electric mixer and beat for 8–10 minutes or until thick and pale and tripled in volume.
2) Sift 1 1/4 cups plain flour over the egg mixture and gently fold through.
3) Fold through 60g melted butter.
4) Grease flat cake tin and line the base with non-stick baking paper. Pour the mixture into the tin and bake for 25 minutes or until the cake is springy to touch and comes away from the sides of the tin. Cool on wire rack.
5) For the icing, sift together 3 cups icing sugar and 3/4 cup pure cocoa powder (great news if you're lactose intolerant, it's dairy free).
6) Mix with 1/3 cup boiling water and 75g melted butter. If you like, substitute the water for hot milk for a creamier texture.
7) Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack.
Happy Australia Day.
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