Kingston Biscuits
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus waiting 35 minutes waiting time
Cooking time: 7 minutes per tray, 5 minutes for chocolate
Makes around 20 sandwich cookies
- 70g/2.5ozs plain all purpose flour
- 30g/1oz quick oats
- 15g/0.5oz desiccated coconut
- 50g/1.7ozs brown sugar
- 20g/0.7ozs caster or superfine sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon of salt
- 45g/1.6ozs browned butter, melted (or regular melted butter)
- 1 tablespoon water
- 1 tablespoon golden syrup (can also use treacle or molasses)
- Pinch bicarb
- 1 teaspoon vanilla bean paste
For the filling
- 100g/3.5ozs milk chocolate
- 1 teaspoon liquid coconut oil or vegetable oil
Step 1 - Place the flour, oats, coconut, two sugars, baking powder and salt in a bowl and whisk to combine. In another bowl whisk the melted butter, water, golden syrup, bicarb and vanilla. Mix the wet into the dry mixture to form a dough.
Step 2 - Preheat oven to 165C/329F fan forced and line 4 trays with parchment. Weigh 5g/0.18oz or 1 teaspoon of cookie dough and roll into balls. Place on a tray about an inch apart. Bake for 6-7 minutes or until golden. Cool on the tray for 5-10 minutes.
Step 3 - While the cookies are baking melt the chocolate as it will need time to cool and thicken. Place the chocolate in a microwave proof bowl and heat at 70% power in 1 minute bursts until soft. Add the coconut oil and stir until completely smooth. Allow to cool for 20 minutes or so so that it is starting to firm up but is still spoonable and not set.
Step 4 -Match cookie halves for size and then once the chocolate is spreadable, spoon some chocolate filling. Allow to rest for 10 minutes until the chocolate is getting firmer and then add the matching half on top. Chill in the fridge to set the filling.
These cookies keep for up to 1 week in an airtight container in the fridge or on the counter.