Dick Smith Foods10260530
Dick Smith Foods10260530



Delicious Homemade Recipes

Lammy Roo Biscuits

Lammy-Roo Biscuits

You could make lamingtons like everybody else this Australia Day, OR you can have your treat in the tastier form of a Lammy-Roo Biscuit!



220g butter, softened

200g caster sugar

1 tsp vanilla bean paste

1 egg

3 cups plain flour


1 cup icing sugar

1/4 cup Dick Smith's OzEchoc

25g melted butter

2 teaspoons boiling water

Desiccated coconut


  1. To make the biscuits, preheat the oven to 180°C fan forced or 200°C conventional

  2. Using an electric mixer, cream together butter and sugar

  3. Add vanilla paste and egg and mix further

  4. Add flour in stages and mix until combined

  5. Divide into 3 portions.  Working with one at a time lightly flour your work surface and gently knead the dough until it is smooth. (Don’t overwork it or else your biscuits may spread in the oven)

  6. Roll the dough to approx 7mm thickness using a rolling pin. You can make sure that it doesn’t stick to the work surface by keeping it lightly floured

  7. Cut out your biscuits with your chosen cutter and transfer to a lined baking tray

  8. Bake in the oven for 9 minutes or until the edges are lightly golden brown

  9. Repeat with the remaining portions of biscuit dough

  10. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely

  11. Once cooled you are ready to ice!


  1. Combine melted butter, OzEchoc, icing sugar and water in a bowl and mix until smooth

  2. Dip biscuits in the bowl (or spoon over the top of the biscuit)

  3. Place choc side down in the bowl of desiccated coconut so that it sticks to the chocolate

  4. Place aside to set and cool

  5. Enjoy this fun take on the lamington with friends. Store any uneaten biscuits in an air tight container for up to one week – if they last that long!