Oh, the memories that come flooding back when I think about Kingston biscuits! Growing up, these shop-bought biscuits – or cookies, for my American friends – were the fanciest thing ever. I remember having them at my grandparents house. The chocolatey filling was the best bit – so rich and luxurious – to a child at least.
Recently I had a Kingston biscuit and either the manufacturers have changed their recipe (possibly) or my tastebuds have become more sophisticated (definitely). This bickie tasted fake and cloying and I was left bitterly disappointed.
So I decided to make my own, and I am so glad I did. These homemade Kingston biscuits were a snap to make and so very delicious. My failproof chocolate ganache recipe is used here to sandwich the biscuits together. This recipe is from the lovely Food To Love website.
I urge you to try baking these, rather than buying a pale imitation at the shops. These Kingston biscuits will remind you why baking brings such pleasure.
60 grams butter, chopped, at room temperature
1/3 cup brown sugar
2 teaspoon golden syrup
1 cup self-raising flour
1/2 cup desiccated coconut
1/2 cup quick oats
125 grams milk chocolate, roughly chopped
½ cup cream
LET’S GET TO IT:
Line two baking trays with non-stick paper and preheat oven to 180C. Set aside.
Make the ganache by stirring the chocolate and cream together in a small saucepan over a low heat, stirring frequently, until all meted together. Pour into a bowl and place in fridge for half an hour.
In bowl of electric mixer with paddle attachment beat the butter and sugar together until pale and fluffy. Scrape down sides with spatula then beat in egg and golden syrup.
Fold flour, coconut and oats and beat until mixed together.
Make balls the size of walnuts, place on trays leaving room to spread, then gently flatten with a fork.
Bake for 10 minutes or until lightly golden. Remove to wire cooling racks.
When cold sandwich biscuits with ganache.