The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

And because I left it until the last minute, it was harder than it had to be. No food processor but flour/water/ salt base worked up okay. Only made a few vols-au-vents. Am saving dough for tops for individual chicken and beef pies I'm making next weekend.

Baking Aussie-style

Married to an Austalian. His mother was an amazing baker but his sisters kind of make fun of my attempts to whip up sweet treats. Partly I think because the first time they saw me do it, it was an extremely hot Christmas eve in Brisbane. Partly, because mockery is the Aussie way.

Still, Donna Hay has a beautiful approach to food... check it out if you aren't already a devotee: www.donnahay.com.

Her version of the famous Lamington slice is pretty easy. Usually a bit more tricky and sticky to put together - traditional versions cover each individual cake square with chocolate icing and roll the entire thing in coconut.

Lamington slice

• 125g unsalted butter, softened
• ¾ cup caster (superfine) sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1¼ cups plain (all-purpose) flour, sifted
• 1¼ teaspoons baking powder, sifted
• ½ cup (125ml) milk
• 1 cup (75g) shredded coconut

chocolate icing

• ¾ cup icing (confectioner's) sugar
• 2 tablespoons cocoa powder
• ⅓ cup (80ml) boiling water
• 20g unsalted butter, melted

Preheat oven to 160°C (320ºF). To make the chocolate icing, place the icing sugar, cocoa, water and butter in a bowl and whisk to combine. Set aside.
Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and mix until well combined. Stir in the milk. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20 minutes or until cooked when tested with a skewer. While still warm, cut into squares and carefully pour over icing. Top with coconut. Makes 18.

happiness equals baking!!!

Hey there and welcome- really excited to be joining the Daring Bakers challenge and grateful for my friend P.R. who directed me to the site.