Instructions: Grease 20cm X 30 cm Lamington pan.

Pastry:
Combine sifted flours, finely crushed macaroons, sugar and butter in a bowl, and mix lightly to form a smooth dough. Press into prepared pan and bake in a moderate oven ( 320 C ) for about 20 minutes or until lightly browned; allow to cool.

Topping:
Finely crush macaroons. Grate chocolate. Finely chop glace pineapple. Combine all ingredients in a bowl and mix well.

Spread topping evenly over the baked pastry and bake for a further 25 minutes or until lightly browned.

Allow to cool and cut into even sized servings.

Serve with afternoon tea.

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