I was checking out a few websites and came across what seemed like a very nice biscuit, Kingston biscuits. These seem to be coconut and oat biscuits with a chocolate filling placed between to and sandwiched together. They originate in Australia and are made there by Arnotts. I liked the idea of the biscuits and decided I would make them, based on a recipe I saw on Women’s Weekly Food in Australia .
They are certainly a very simple biscuit to make, and don’t take long at all. For oats it is suggested to use quickly cooking oats, as they absorb moisture quickly. If rolled oats are used they could be broken down a little in a food processor first.
The recipe makes about 50 15g biscuits, so 25 when sandwiched together with the chocolate filling.
Mine turned out very well, though I actually baked them for 15 minutes, rather than 12 to ensure the bottom of the biscuit was firm when cooled.
They baked well and tasted very good just as they are, but when filled with the chocolate ganache they taste even better.
- 125g(9 tbsp) softened unsalted butter
- 150g(3/4 cup)light brown sugar
- 1tbsp golden syrup(or corn syrup or honey)
- 2 medium eggs(large in USA)
- 260g(2 cups) self raising flour(or two cups plain flour with 3 tsp removed and replaced with baking powder)
- 85g(1 cup) desiccated coconut
- 42g(1/2 cup) quick cooking oats(or rolled oats slightly processed to reduce size)
- 185g(1 1/4) cups milk chocolate
- 30g(2 tbsp) butter
- Preheat the oven 180C/160C Fan/350F.
- Line some baking trays with parchment paper.
- In a large bowl cream the butter, sugar and golden syrup (I used my hand mixer).
- Add the eggs, one and a time and mix until fully combined.
- Mix the flour, coconut and oats together and then tip into the butter, egg mixture.
- Stir with a spatula or spoon until all is fully combined.
- Take small amounts, about 15g or a rounded teaspoon of mixture and form into a ball and place on the baking tray.
- Repeat with remaining mixture, leaving a 2 inch gap between each ball on the baking tray.
- Dip a fork in some flour and press the balls down to flatten them a little and leave a fork pattern on top.
- Bake in the oven for 12 to 15 minutes, until they are nicely golden and remove from the oven to cool on a wire rack. The underside will be soft but should harden when cooled. If too soft bake for a little longer.
- Melt the chocolate and 30g of butter in a bain marie, or in a microwave(in shorts bursts, stirring between each burst). When melted and stirred to fully combine leave to cool to a spreadable consistency.
- On half the biscuits spoon a small amount of the chocolate ganache and press a second biscuit onto it to form a sandwich.
- Allow the biscuits to sit until the ganache has firmed up.