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This recipe for LAMINGTONS, by , is from The Letchman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Naidoo
Added: Thursday, September 8, 2005


250g butter or margarine
500ml sugar (400g)
4 eggs
125ml milk
750ml cake flour (420g)
10ml baking powder

750ml sugar (600g)
200ml cocoa powder (80g)
375ml water
15ml butter or margarine
Desiccated coconut


1. Beat butter and sugar together. Add eggs and beat well after each addition until light and fluffy.
2. Add milk and mix well
3. Sift flour, baking powder and salt together and add to egg mixture.
4. Spoon dought into a greased oven pan of about 25cm x 30cm or into two 23cm square cake tines. Bake in a preheated oven at 180 foor 50 60 minutes. Cut into squares and leave to cool.
5. For syrup: Mix sugar, cocoa and water and bring to boil while stirring constantly. Add butter or margarine. While still warm, dip the cake squares into syrup, but do not soak. Roll squares in a thick layer of coconut spread on a large sheet of greaseproof paper.
6. Place on a wire rack to set.

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