The first bite of a Kingston biscuit immediately transports me back to my childhood. They were the best biscuits in the ‘Assorted Creams’ pack and always the first to be devoured. My brother and I would visit my nanny every school holidays and we would race each other to the pantry, hoping to be the first and to claim our beloved biscuits.
The only thing better than a Kingston fresh from the pack is a homemade one. The oaty golden syrup biscuit could easily disguise itself as an Anzac but is transformed when combined with silky milk chocolate. With ingredients that are most likely already in your pantry, it is a recipe that you will return to time and time again.
WHAT YOU NEED
150g unsalted butter, at room temperature
120g demerara sugar
80g golden syrup
165g plain flour
1 teaspoon bicarbonate of soda, sifted
80g desiccated coconut
80g rolled oats
200g milk cooking chocolate, roughly chopped
WHAT TO DO
Preheat the oven to 160°C. Line two baking trays with baking paper.
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar and golden syrup until pale and fluffy. Add the flour, bicarbonate of soda, coconut and rolled oats and mix until combined.
Roll teaspoons (about 20g) of the mixture into balls and place on the prepared trays, spaced 3cm apart.
Flatten slightly with the palm of your hand. Bake for 15 minutes, or until golden. Remove the baking trays from the oven and transfer the biscuits to a wire rack to cool.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water, or by using a double boiler. Don’t allow the bowl to touch the water.
Leave to cool slightly, and when the chocolate has thickened, spread over the base of half the biscuits. Sandwich with the remaining biscuits and serve.
Store leftovers in an airtight container at room temperature for up to a week.