Milk Chocolate Biscuits

This recipe came from the Gourmet Traveller magazine, it reminded me of Arnott’s Kingston Cream biscuits.  It is time consuming though so be prepared!  

 Prep Time Clock Thumbnail Time: 60mins (plus cooling & setting)  Serves Knife Fork Spoon Thumbnail Serves: about 20 biscuits 

Ingredients:

65g rolled oats
160g softened butter
160g caster sugar
55g golden syrup
150g (1cup) plain flour
75g dessicated coconut
300g milk chocolate finely chopped

Directions:

  1. Preheat the oven to 160ºC and line a baking tray with baking paper.
  2. Place the oats into a food processor and process until finely ground and set aside.
  3. Cream the butter and sugar with an electric mixer until smooth and creamy, add golden syrup and stir to combine. Then add flour, coconut, oats and mix until combined.
  4. Using a teaspoon form small balls of the dough and place on the baking tray, lightly flattening each one. Repeat for the remainder of the dough (be sure to leave a bit of space between each as they will spread). you should get about 40 – which will make a total of 20 once smooshed together.
  5. Bake in batches for 15 minutes, or until golden. (TIP: when I removed from the oven I cut each one with a circle cookie cutter so that they would all be the same size when i stuck them together). Then place on a wire rack to cool completely.
  6. For the milk chocolate filling half fill a small saucepan with water and place over a medium low heat. Place the chocolate in a heat proof bowl and ensure the bowl does not touch the water. Leave the chocolate to slowly melt, stirring occasionally. Take a biscuit and turn it over to the flat side. Spread the chocolate on the biscuit and sandwich with another. Repeat with the remaining biscuits.
  7. Allow about 20 mins for chocolate to set and then store in an airtight container.

NOTE: I found these particularly sweet so felt they tasted best after I dunked them in my coffee 🙂

Gourmet Traveller Milk Chocolate Biscuits

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