Preheat the oven to 180C. Grease the base and
sides of a mini muffin tin well with butter.
Attach the flat beater to the stand mixer. Place
the flours and sugar in the mixing bowl. Turn to
speed 2 and mix until well combined.
Add the butter, eggs, and milk to the flour
mixture. Mix on speed 2 until combined. Increase
to speed 6 and beat 1 minute.
Divide the mixture between the holes of the muffin
tin, filling each hole to about ¾ full. Bake on
the lower centre shelf 8-10 minutes or until the
little cakes are golden and just firm.
While the cakes are baking, make the jelly,
following the instructions on the packet, but
using only half the packet of crystals and only
half of the water recommend. Refrigerate until
just syrupy.
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When the little cakes are firm and lightly golden,
remove from the oven and allow to cool 3-5 minutes
before carefully removing from the pan. Place on a
cooling rack.
Attach the mixing bowl and whisk to the stand
mixer. Add the cream to the bowl and beat on speed
6 until soft peaks form.
Spread one flat edge of the cakes with a little
jam and sandwich together with a little cream.
Quickly dunk and toss each lamington in the jelly,
lightly coating and roll in the coconut combined
with extra jelly crystals. Place on a rack to set.
Refrigerate until read to serve. Best eaten on the
day made.
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