Lamington and whisky balls

Yup, it’s really happening. It’s National Lamington Day. And in in honour of the culinary icon from down under, we’re whipping up a batch of Lamington balls — with a whisky twist, of course. 

Ingredients:

400g packet of jam sponge roll, sliced
1/4 cup thickened cream
1 tbsp whisky (your choice)
250g dark chocolate, chopped and melted
120g shredded coconut, in a small shallow bowl

Method:

1. Crumble the jam roll into a bowl in small pieces, then stir in cream and whisky.

2. Line a large baking tray with baking paper.

3. Roll tablespoons of the mixture into balls then pop them onto the tray. Place in the fridge for around 1 hour.

4. Once firm, pick up each ball with a fork and coat in melted chocolate, draining off any excess. Roll in coconut to coat.

5. Pop the balls back on the tray and put them in the fridge for around 30 minutes or until set.

We’d love to see how yours turned out if you give it a go. Share your picture with us on Facebook and Instagram.

We’ve adapted this recipe from taste.com.au