These biscuits are called Kingston Biscuits and they are a coconut and golden syrup flavored cookie sandwiched together with chocolate ganache. The cookies are simple to make, as is the chocolate ganache, they are best eaten within 24 hours of baking as they can go a little soft over time.
The cookies can also be crumbled and mixed with 1/3 cup of melted coconut oil to make a pie base.
- 79g gluten and dairy free butter
- 59g sugar
- 40ml golden syrup
- 32g white rice flour
- 18g brown rice flour
- 21g corn starch
- 21g tapioca starch
- ¼ teaspoon xanthan gum
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 33g desiccated coconut
- 28g quinoa flakes
- 85g gluten and dairy free milk chocolate
- 25g gluten and dairy free dark chocolate, min 70%
- 1 tablespoon chilled coconut cream, this is the thickened cream from the top of the tin. (I use this brand)
- ¼ teaspoon (1.25ml) pure vanilla extract
- Preheat the oven to 160C, line 2 trays with baking paper or parchment.
- Using a handheld mixer, cream the butter, sugar and golden syrup until light and fluffy, this takes approximately 2 minutes.
- Sift all the dry ingredients together except for the desiccated coconut and quinoa flakes, stir those through after.
- With a wooden spoon or a sturdy spatula add a quarter of the dry ingredients at a time into the butter mixture, stirring well after each addition.
- This biscuit dough is firm in texture and easy to work with. Take 2 teaspoons and roll it into a ball and place them on the prepared trays approximately 5cm apart and then flatten them to approximately 3mm in thickness.
- Bake for approximately 14-15 minutes, they will be lovely and golden, allow them to cool on the trays for 2 minutes, before transferring them to a wire rack to cool completely.
- To make the ganache, melt my chocolate the old fashioned way, using a double broiler. Heat some water in a small saucepan and place a glass bowl over the top.
- Once the water has boiled turn it off. Then add the milk and dark chocolate to the bowl, along with 1 tablespoon of the chilled coconut cream, then stir frequently until melted.
- Remove the bowl from the heat, and pour in the pure vanilla extract and stir to combine. Allow the ganache to cool for about 5-7 minutes, stirring occasionally. As it cools it will start to thicken. Once the ganache has cooled, to approximately room temperature, it is ready to use.
- Take a 1 level teaspoon (5ml) of the chocolate filling and place it into the center of one biscuit, then, using a palette knife, gently spread it in the middle before placing another biscuit on top, gently sandwiching them together.