Fairy bread lamingtons

Method

• 1
  Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.
• 2
  Sift the icing sugar into a bowl and add the butter. Pour the hot water and vanilla over the butter to melt. Stir until smooth.
• 3
  Use a small serrated knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream, then replace tops. Place in the fridge for 15 minutes to firm slightly.
• 4
  Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on side of bowl to remove excess. Carefully roll in hundreds and thousands, patting to coat. Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.