ANZAC style Kingston Biscuits
It’s getting quite late so I thought I’d keep it short and sweet – much like these biscuits! This week we remember the ANZACS, so I thought (as I do each year) I’d make a batch of the famous ANZAC bikkies… but this time with a twist. Last year I baked the traditional recipe for the blog (found over here) but these, I have to say, take it to a whole new level. I’ve tweaked the recipe a little bit to make them softer and much smaller – bite size pieces. They’re almost like a homemade Kingston biscuit, sandwiched with some good quality chocolate in between (and a few hazelnuts for good measure). These were absolutely DIVINE and I highly recommend you bake these tomorrow. I know most of you would have all the ingredients just sitting in the cupboard. They’re probably the best biscuits ever. Fact.
Now cook! Enjoy!
x e.
ANZAC style Kingston Biscuits
1 cup rolled oats
1 1/2 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 baking powder
100g good quality cooking chocolate
80ml cream
100g roasted and crushed hazelnuts
1. Preheat oven to 160°C.
2. Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a bowl and microwave until all butter has melted. Stir in bicarbonate of soda and baking powder and pour into the oat mixture.
3. Roll level tablespoons of mixture into balls and place on lined baking trays. Give them a bit of room and flatten slightly with a fork. Bake for 10 to 12 minutes or until light golden. Like them crunchier? Just bake them for a little longer – 15 mins should do it. Let cool slightly then transfer to a wire rack to cool completely.
4. Meanwhile place chocolate and cream into a heatproof bowl and melt chocolate either in the microwave or in a double boiler. Once all chocolate has melted, place the bowl in the fridge so the mixture becomes a thicker consistency. Once it’s thick enough spoon onto one side of a biscuit and sprinkle hazelnuts over the top. Spoon a little extra on the other side and sandwich the two together.
