Toffee Blog

The wonderful world of toffee, chocolate and dessert.

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Born and raised in Sydney Australia I grew restless and decided to travel the world. While abroad I spent 3 years on Oahu, Hawaii. Towards the end of my time there I met a girl, fell in love, and married her nine months later. After we settled down in Pleasanton California I found myself unhappy with the work I was doing. One day I made the decision to leave my job and start a candy company. I had no business experience, but I truly believed that I had the best tasting toffee recipe. During those early days I would make toffee out of an eight inch pot, and if I wasn’t making toffee I was selling at farmer’s markets or delivering product to stores. Since starting Shaymee’s back in January 2000 the company has grown to include many fine retailers across the country; Fred Meyer’s, Raley’s and Whole Foods to name a few. Our handmade treats are produced in small batches and made to order for freshness. Currently we are working on expanding our line of products to include handmade truffles and flavored nuts; which many of these new items are kosher and organic certified. Our mission is to provide the finest and most unique all natural Australian treats. Sincerely, Paul

Sunday, September 24, 2006

Traditional Aussie Dessert












LAMINGTONS


Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

  • 6 eggs
  • 2/3 cup castor sugar
  • 1/3 cup corn flour
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 2 cups (180g) coconut, approximately

Icing:

  • 4 cups (500g) icing sugar
  • 1/2 cup cocoa
  • 15g butter, melted
  • 2/3 cup milk

Method:

  1. Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
  2. Cut cake into 16 squares, dip squares into icing, drain off excess icing, and toss squares in coconut. Place lamingtons on wire rack to set.
  3. Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.

Makes 16 lamingtons

posted by Paul D. Fessa | 4:38 PM

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