Homemade Kingston Biscuits

Who was a fan of KINGSTON biscuits as a kid!? 🙋🏻‍♀️ I certainly was.. They were my first pick in the whole biscuit aisle. The perfect combination between an Anzac biscuit and choc chip cookie when you cant decide between the two, how can you go wrong!? Try out this homemade recipe by @littleaudrey using our Dutch Chocolate Crème as the chocolate middle – making ‘chocolate eating’ easier on the planet and our waistline 😉⁠
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If you would like these to be refined sugar free, sub the brown sugar for coconut sugar and the golden syrup for maple syrup. If you would like them to be sugar free all together, sub the brown sugar for a sugar free powdered sweetener and a sugar free liquid sweetener in place of the golden syrup. Can also try this with gluten free flour, if you’d like them to be gluten free!⁠
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INGREDIENTS⁠
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1 cup plain flour⁠
1/2 cup light brown sugar⁠
1 cup quick oats⁠
1 cup dedicated coconut⁠
1/3 cup golden syrup⁠
1/3 cup @thevegandairy Cultured Butter⁠
1 tsp bicarb soda (baking soda)⁠
2 Tbl boiling water⁠
1/4 tsp salt⁠
1 jar @thevegandairy Dutch Chocolate Crème⁠
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METHOD⁠
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Preheat the oven to 180C. In a large bowl, mix together the flour, sugar, oats and coconut until combined. Set aside. In a small saucepan over low heat, melt together the golden syrup and butter. Mix the bicarb soda and boiling water and add it to the butter and syrup mix along with the salt. It will froth up quickly, cook, stirring for about 30 seconds before pouring the mixture into the dry ingredients. Mix until well combined.⁠
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Use a 1/2 Tbl measure to create even-sized small biscuits. Roll the mixture into a ball and place it on a parchment-lined baking tray, about 3-4cm apart (the biccies can spread!). Press them down gently with a fork to flatten slightly. Bake for 10-12 minutes. Allow to cool completely on a cooling rack before spreading a generous amount of the Dutch chocolate creme on the inside of one biscuit and sandwiching with another.⁠
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📸 by @littleaudrey⁠
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