Kingston Biscuits
Delightful Australian biscuits featuring a crunchy oaty base and a rich, creamy chocolate filling, perfect for afternoon tea or dessert platters.
Ingredients
Biscuit Base
- 200 g rolled oats Freshly rolled provides the perfect chewy base.
- 150 g all-purpose flour Helps bind everything together.
- 100 g unsweetened shredded coconut Adds rich texture and flavor.
- 125 g brown sugar
- 125 g golden syrup A key sweetener in Australian baking.
- 100 g butter
Chocolate Filling
- 200 g milk chocolate Melted for the filling.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, combine the rolled oats, all-purpose flour, shredded coconut, and brown sugar.
- In a small saucepan, melt the butter with the golden syrup over low heat until fully combined.
- Pour the melted mixture into the dry ingredients, stirring until well combined and a sticky dough forms.
- Take tablespoons of dough and shape them into small balls, placing them on the prepared tray.
- Flatten them slightly with your fingers so they bake evenly.
Baking
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove the biscuits from the oven and let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Assembling
- While the biscuits cool, melt the milk chocolate in a microwave or double boiler until smooth and glossy.
- Once the biscuits are cool, spread a layer of melted chocolate on the bottom of half the biscuits.
- Top with the remaining biscuits to create sandwiches, pressing gently to ensure the chocolate sticks.
- For a finishing touch, drizzle some additional melted chocolate on top of the biscuits and allow to set.
Notes
Make sure not to overbake the biscuits, as they will continue to harden once cooled. Store the finished biscuits in an airtight container to maintain their freshness.