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!
|Time: 60mins (plus cooling & setting)||Serves: about 20 biscuits|
65g rolled oats
160g softened butter
160g caster sugar
55g golden syrup
150g (1cup) plain flour
75g dessicated coconut
300g milk chocolate finely chopped
- Preheat the oven to 160ºC and line a baking tray with baking paper.
- Place the oats into a food processor and process until finely ground and set aside.
- 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.
- 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.
- 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.
- 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.
- 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 🙂