When I was little you knew it was a fancy occasion when the Family Assorted Creams came out. This tray of delectable delights was presented whenever specials guest were over. All us kids waited in anticipation while our guest took their pick before we dove in and demolished the rest. There were 2 things that were a certainty each time a packet was opened 1) All of us went straight for the Kingston’s and 2) No one EVER ate the Orange Creams. To this day, I have no idea why Orange Creams are still included in the pack? I have yet to meet a person who actually likes them (anyone… anyone … anyone?)
When I got older I realised Kingston’s came in a pack of their own and I relentlessly begged my mum to buy them each time we went shopping (a battle I rarely won). What makes a Kingston so good? I guess it’s a combination of a few things; like how the Anzac-y type biscuit is so well paired with the chocolate filling; or the small size and that one was never enough; and how there are only ever 3 in a pack and to get one is a real treat.
Now that I am a big, bad, baker (…hardly), I can make my own! A few years ago I stumbled across this recipe and all the childhood excitement of eating Kingston’s washed over me once more. I couldn’t wait to make them and I wasn’t disappointed when I did. They tasted wonderful and I fell in love with Kingston’s all over again. Enjoy!
This recipe is from Woman's Day
- 60g butter, chopped at room temperature
- 75g brown sugar
- 1 egg
- 2tsp golden syrup
- 165g self raising flour
- 40g desiccated coconut
- 35g rolled oats
- 2tbs thickened cream
- 100g milk chocolate, finely chopped
- Preheat the oven to 180ºC. Lightly grease and line 2 oven trays with baking paper.
- To make ganache: In a small saucepan, bring cream almost to the boil on high. Remove from the heat and stir chocolate through until melted and smooth. Chill for 30mins until thick and spreadable.
- In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg and golden syrup. Fold flour, coconut and oats through until combined.
- Roll rounded teaspoonfuls of mixture into balls. Arrange on trays 4cm apart. Flatten with a fork. Bake 10-12mins, until golden brown. Cool on trays.
- Sandwich biscuits with chocolate ganache and chill until firm. Store in an airtight container.
Unfilled biscuits will keep in an airtight container for up to one week. Filled biscuits will keep for 2-3 days in an airtight container.