Kingston Biscuits

This recipe, based on a popular Australian treat, sees chocolate ganache sandwiched between oatmeal and coconut biscuits that crumble in the mouth.

Makes around 35

• Prep Time: 25 mins

• Cook Time: 12 mins

Ingredients

For the biscuits:

125g butter, softened

3/4 cup of packed light brown sugar

1 tbsp golden syrup

2 eggs

2 cups of self raising flour

1 cup of desiccated coconut

1/2 cup of quick-cooking oats

For the filling:

185g milk chocolate, coarsley chopped

30g butter

Method

Preheat the oven to 180°C. Line two baking trays with baking paper.

Use an electric mixer to beat the butter, sugar and golden syrup together in a bowl until smooth. Add the eggs one at a time, beating gently inbetween.

Sift the flour into the bowl and add the coconut and oats, folding everything in until the mixture turns into a malleable dough.

Roll the mixture into small balls using around one heaped teaspoon of mixture. Place the balls on the trays, leaving space between.

Flatten each ball with a fork. If you prefer crumbly, soft biscuits, flatten gently, if you prefer slightly crispier biscuits, flatten more vigorously.

Bake for 2 minutes or until the biscuits start to turn golden. Cool on the trays for 10 minutes and then move to a wire rack.

To make the filling, put around a cup of water into a saucepan. Sit a heatproof bowl over the top of the saucepan and bring the water to a simmer. Melt the chocolate and butter together in the bowl.

Allow the filling to cool to spreadable consistency. Slather one fully cooled biscuit with ganache and gently press another biscuit onto the other side. Refridgerate the biscuits for half an hour or so to allow the ganache to firm up.