Kingston biscuits

Name: Kingston biscuits
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: Makes 40
Cuisine: British
Ingredients: 125 gram butter, softened; 3/4 cup firmly packed light brown sugar; 1 tablespoon golden syrup or treacle; 2 eggs; 2 cup self-raising flour; 1 cup desiccated coconut; 1/2 cup quick-cooking oats; 185 gram milk eating chocolate, chopped coarsley; 30 gram butter

The only thing better than Kingston biscuits are homemade ones. These chewy coconut morsels filled with chocolate ganache go perfectly with a cuppa.

Jul 29, 2012 2:00pm

Makes 40
40 mins preparation
12 mins cooking

Ingredients

Kingston biscuits

125 gram butter, softened
3/4 cup firmly packed light brown sugar
1 tablespoon golden syrup or treacle
2 eggs
2 cup self-raising flour
1 cup desiccated coconut
1/2 cup quick-cooking oats

Milk chocolate ganache

185 gram milk eating chocolate, chopped coarsley
30 gram butter

Method

Kingston biscuits

1
Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
2
Beat butter, sugar and syrup in small bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour, coconut and oats.
3
Roll rounded teaspoons of mixture into balls; place about 5cm (2 inches) apart on trays. Flatten with fork. Bake about 12 minutes; cool on trays.
4
Meanwhile, make milk chocolate ganache: Stir chocolate and butter in small heatproof bowl over small saucepan of simmering water until smooth; cool until spreadable.
5
Sandwich biscuits with ganache; refrigerate until firm.

Notes

Quick-cooking oats are thinner than rolled oats, so they absorb more liquid and cook faster. Store finished biscuits in an airtight container in the fridge for up to 3 days.