An oat, coconut and golden syrup sandwich biscuit (cookie) full of chocolate cream. Reminiscent of an Anzac biscuit, it makes a quick, easy and satisfying snack.
This is a scheduled post as I’m currently off gallivanting around Morocco! I’ll be back soon, but in the meantime, enjoy these Kingston Biscuits!
So I’m in Morocco! This afternoon I’ll be heading from Chefchaouen to Fes. I have nothing else to tell you about either city because as I’m writing this, I’m still two days away from leaving the UK. You will just have to imagine me walking around a beautiful blue-walled city enjoying the sights and smells that waft out from the open windows.
Alright, enough daydreaming! Today I’m back with another recipe to add to my Australian Biscuit Series (see parts one, two, three and four). This is recipe number five now, and while I’m not sure how many posts will make up the entire series, I’m definitely still enjoying recreating the biscuits I know and love, so hopefully it won’t be the last. The latest instalment I’m bringing you is a spunky biscuit called the Kingston. Think rolled oats, coconut and chocolate. It can do no wrong.
I feel like Kingstons are an underrated little biscuit. They come in the Classic Assorted and Assorted Creams packs as well as being sold on their own. While they definitely wouldn’t be the last ones to be snapped up in the Assorted packs (Orange Slice anyone?!), I definitely think they wouldn’t be the first pick for most people. Which is a shame, because they are so good. They’re like a little tiny Anzac biscuit (the crunchy kind) sandwiched together with chocolate cream. How can you not be a fan of that? I think people just forget they love the Kingston biscuit. They’re drawn in by the glamorous Monte Carlo or the buttery Shortbread Cream and it’s only when they get to the Kingston that they remember how good they are.
Prep Time: 15 minutes
Cooking Time: 20 minutes
1¼ cups plain flour
¾ cup rolled oats, pulsed in a food processor for 1-2 minutes, until there are some fine crumbs and some larger pieces
¾ cup caster sugar
¾ cup desiccated coconut
½ tsp bicarb soda
¼ cup vegetable oil
¼ cup milk
3 tbsp golden syrup
1 cup icing sugar, sifted
1½ tbsp cocoa powder
60g dark chocolate, melted
8-9 tsp boiling water
- Preheat oven to 180°C/350°F/Gas Mark 4. Line 2 large baking trays with baking paper.
- In a large bowl, combine plain flour, processed rolled oats, caster sugar, desiccated coconut and bicarb soda. Mix well, then make a well in the centre and add vegetable oil, milk and golden syrup. Stir well to combine, then measure one teaspoon of mixture, roll into a ball and press flat between your palms (it is quite sticky, so you may want to lightly flour your hands first). Set on tray and repeat with remaining mixture, leaving about 3cm between each biscuit. Bake for 20-23 minutes, until golden and firm around the edges. Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
- When biscuits have cooled, make chocolate filling: Combine sifted icing sugar, cocoa powder and melted dark chocolate in a medium bowl. Add boiling water, one teaspoon at a time, mixing well after each addition, until mixture has formed a smooth paste. It should be spreadable, but not runny. Spread about one teaspoon of mixture onto the base of a biscuit. Take a second biscuit and sandwich together with the first. Allow to set for 5-10 minutes before digging in.