Note: Welcome to our third annual Cookie Month! Every weekday in December we're going to be sharing a cookie recipe with all of you, just in time for the holidays. So let's get those ovens preheated and get baking!
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Experiencing the pleasure of a Lamington generally comes with a trip down to Australia, where these little jam-filled, coconut-coated, chocolate-dipped cake-cookies are as ubiquitous as Oreos or Fig Newtons on these shores. But if a journey down under isn't in the cards just yet, we've got a recipe for you courtesy of Australian-born chef Shaun Hergatt (of New York's SHO Shaun Hergatt), from this week's cookie cookbook, One Sweet Cookie.
Lamingtons can be either bite-sized cookies or fork-and-knife worthy cakes, depending on how you choose to cut your jam-filled sponge cake. Once sliced into cubes, the cake is dipped into a chocolate ganache, rolled in shredded coconut, and popped into the freezer to set. These little cake-cookies stay moist thanks to both the jam filling and the layer of cool (and protective) ganache, making them ideal candidates for holiday gift giving.