Kingstons bring the ideal chocolate-coconut combination and are ideal for an afternoon treat!
- 60 g butter, chopped, at room temperature
- 1⁄3 cup firmly packed brown sugar
- 1 whole egg
- 2 tsps golden syrup
- 1 cup self-raising flour
- 1/2 cup desiccated coconut
- 1⁄3 cup oats
- CHOCOLATE GANACHE
- 2 tbsps thickened cream
- 100 g milk chocolate, finely chopped
Preheat oven at 180 C. Lightly grease and line 2 oven trays with baking paper.
To prepare the ganache, bring cream almost to a boil in a small saucepan over high fire. Remove from heat and stir chocolate through until melted and smooth. Chill for 30 mins 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 4 cm apart. Flatten with a fork. Bake 10 to 12 mins, until golden brown. Cool on trays.
Sandwich biscuits with chocolate ganache and chill until firm.
Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Luisa Dewal