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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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LAMINGTONS

LAMINGTONS 


Lamingtons are a popular Australian dessert, consisting of squares of sponge cake coated in a layer of chocolate icing and desiccated coconut. These delightful treats are often enjoyed with variations like jam or cream fillings, providing a sweet and satisfying indulgence. Lamingtons are a classic part of Australian culinary culture, with their origins dating back to the early 20th century.



INGREDIENTS

FOR THE CAKE

2 cups cake flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla essence
2 eggs, room temperature
½ cup milk


FOR THE ICING

4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
2 cups unsweetened dessicated coconut

METHOD

Preheat oven to 190⁰C
 Grease and flour an 8x12-inch pan.
Sift together the flour, baking powder, and salt. 
In a separate bowl cream the butter and sugar until light and fluffy (The mixture should be noticeably lighter in color) Add eggs one at a time, beating after each egg to blend into the butter mixture before adding the next.
Add in the vanilla.
Pour in the flour  alternately with the milk, mixing until just incorporated.
Pour batter into the prepared pan. Bake for 30 to 35 minutes.
 Let stand 5 minutes, then turn out onto a wire rack and cool completely. 
Wrap with plastic wrap and store overnight in fridge to give the cake a chance to firm up before slicing.

TO MAKE THE ICING

In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a liquid, but not too runny, 
Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. 
Pour the shredded coconut into a shallow bowl. 
Using a fork, dip each square into the icing, coating all sides
 then roll it in the coconut. 
Place onto rack to dry. 
Continue until all lamingtons are coated.

"Indulge in the delectable fusion of soft sponge, rich chocolate, and coconut crunch with these homemade lamingtons. Share these sweet delights with friends and family, creating moments filled with joy and the taste of Australian tradition. Embrace the simplicity and TANTALIZING taste of lamingtons, making each bite a celebration of sweet satisfaction. Enjoy!"
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