Here’s a recipe for an Australian classic, lamingtons. A yummy dessert that’s ideal for birthday parties, office celebrations or a sneaky at-home snack.

What you need to make this gluten free lamington recipe

For the Base

• 1¼ cups SR Flour
• ¾ cup caster sugar
• 2 eggs
• 125g butter, softened
• ½ cup (125ml) dairy free milk
  
• 1 tsp vanilla extract

For the Chocolate Dip

• 5tbls clear jelly crystals (Aeroplane brand is gluten free)
• 1cup of boiling water
• 5tbls coco powder
• 1 cup of Icing sugar

For the Strawberry Dip

• 8tbls clear jelly crystals (Aeroplane brand is gluten free)
• 1cup of boiling water
• 2 cups of Icing sugar

To Finish

• 1 cup Desiccated Coconut
• Jam Optional

Method 

For the Sponge Base

1. Preheat your oven to 180°C (175°C fan forced).
   
2. Grease and line a square baking tin (18cm), and pour batter for a flat even spread.
3. In mixing bowl combine flour, sugar, eggs, butter and milk. Mix until a smooth batter forms.
4. Set to bake for 30 – 40 minutes, and rest in the tin to cool.

For the Chocolate and Strawberry Dips

1. In a medium bowl combine plain jelly crystals with boiling water and stir, (For the Chocolate Mix: add Coco and icing Sugar and mix well).
2. Let the dip cool to room temperature. Cut the sponge to you preferred size; you can now add the jam between 2 slices of sponge and layer them together. Dip your sponge fingers in the dip and gently roll in the coconut.
3. Put your prepared lamingtons in the fridge to set.

Tip: It is recommended to bake the Sponge Base a day before making up the Lamingtons, to allow it time to set properly.