There are some holiday foods that I wish you could all year long without judgement. If you pull out a Hot Cross Bun in August or eat a Gingerbread Man in March you would probably be considered weird but I’m going to start a new campaign to allow holiday food to come out all year long.
No longer will you have to eat Easter Eggs in shame during July.
No more shall you have to limit heart shaped desserts to February.
Let the Gingerbread Men run free in September!!!
Let there be Fruit Mince all year long!!!!
I want Christmas Pudding now… and I don’t care who knows!
Who’s with me?!
These Lamington Cookies are definitely an all year round treat. We can call them chocolate and coconut covered jam thumb print cookies instead, maybe that would be more socially acceptable. Yes, it’s a mouth full but so are these Lamington Cookies when you sandwich them together with a smashing of cream.
The idea for these cookies came to me when I wanted to make an Australia Day treat that was a bit different, but still had the essence of an Aussie icon. The cookies are a basic thumb print cookie recipe. They are made in a food processor (or by hand if you have burly biceps) and bake up crunchy on the outside with a nice soft centre. Add a spoonful of jam, then cover them in chocolate and coconut and you have all the elements of a Lamington in cookie form.
If you want to take your Lamington Cookie to another level then add some whipped cream between the cookies to make a cookie sandwich. You may need to dislocate your jaw to get it in your mouth but trust me, it will be well worth it!
Still looking for more Australia Day ideas? Try these Cupcakes, this Lamington Slice, these Marshmallow bites, this Giant Lamington, these ANZAC truffles and this ANZAC ‘Cheese Cake’. They are all Gluten Free and Paleo Friendly!
These Lamington Cookies are a simple way to get your aussie flavour kick for Australia Day. They are a vanilla and strawberry thumbprint cookie that is covered in chocolate and coconut.
- 2 Tablespoon Maple Syrup
- 2 Tablespoons Milk (of choice)
- 1 Egg
- 4 teaspoons Vanilla Extract
- 1 Cup Almond Meal
- 1 Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Baking Powder
- Dash of Salt
- 3 Tablespoons Coconut Oil, softened
- 1/2 Cup Jam (make your own Sugar Free Jam or use a commerical Jam)
- 100 grams Chocolate, melted (see recipe below)
- 1-2 Cups desicatted Coconut
- 1 Cup Whipped Coconut ream (see recipe below)
- 1/4 Cup Coconut Oil
- 1/4 Cup unsweetened Cocoa
- 1 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 400ml Can Coconut cream, opened and in fridge overnight (use the thickend cream and discard the watery remians)
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- Preheat the oven to 175C/350F. Line and grease 2 baking trays.
- Place the maple syrup, milk, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and mix until the dough comes together.
- Place the mixture in the fridge for 20 minutes for firm.
- Take 1 Tablespoon of cookie dough and roll into a ball. Roll the ball in the desicatted coconut and then palce on the prepared baking tray. Flatten the cookie slightly with the plam of your hand or a spoon.
- Repeat with the remaining cookie dough (it will make approximately 14 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
- Using your finger or a small spoon make a small indentation inthe centre of the cookie. Place 1 teaspoon of Jam in the centre of each cookie.
- Bake, 1 tray at a time, for 12-14 minutes.
- Allow to cool on the tray.
- Once completely cooled dip each cookie into the melted chocolate, making sure it is completely covered.
- Roll/dust/sprinkle the cookie in coconut and place on a lined baking tray. Repeat with the remaining cookies and place in the fridge for 30 minutes to allow the chocolate to set.
- If desired (and i think you should!) 2 Lamington cookies can be sandwhiched together with a layer of cream in bewteen.
- Keep the cookies in the fridge in an air tight container.
- Over a very low heat, melt Coconut oil in a saucepan.
- Add the maple syrup and stir
- Add the cocoa and whisk to combine.
- Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).Use immediately or freeze for later use.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl and beat using the whisk attachment.
- Add the maple syrup and vanilla to taste and continue whisking until thick.
- Place the cream in the fridge to thicken before using.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/