Kingston Biscuits – Thermomix and Conventional recipes

These were fun to make; I didn’t have to play around with the recipe too much.  I just took a favourite Anzac biscuit recipe and made a few adjustments.  I swapped some ingredients and adjusted some of the quantities.  With the chocolate ganache in the middle, I think I like them better than Anzac’s ;-).  Better still, I found I only needed one; they’re very satisfying.  I’d love to hear what you think of them.  Do you like Kingston biscuits?

Ganache Kingston Biscuits | becs-table.com.au

Kingston biscuit halves with ganache

5 from 1 reviews
Kingston Biscuits - Thermomix and Conventional recipes
 
Kingston Biscuit Recipe
Author:
Ingredients
For the biscuit
  • 90 g butter
  • 45 g golden syrup
  • ½ tsp bicarb soda
  • 80 g rolled oats (see method)
  • 90 g Demerara sugar
  • 65 g plain flour
  • 40 g desiccated coconut
  • 50 g almonds (ground for Conventional Method)
For the filling
  • 100 g chocolate (I use Callebaut 811 callets)
  • 20 g cream
Method
Conventional Method
  1. For The Biscuits
  2. Preheat oven to 160C. and prepare your cookie trays
  3. If you want your Kingston biscuits to have a finer texture (like the bought ones), you can mill the oats in a food processor to reduce the size of them. You can also buy oat flour at a health food store.
  4. In a stand mixer, cream butter, sugar and golden syrup until pale and fluffy. (using a paddle attachment)
  5. Add flour, bicarb soda, coconut, almond meal and rolled oats, and beat on slow speed until just combined.
  6. Using a tsp to scoop the mixture from the bowl roll into a ball or if the mix is too soft drop teaspoons of mixture onto paper-lined trays. Press each cookie a little to flatten into a disc shape. Bake in the oven for 15 minutes or golden.
  7. For The Filling,
  8. Combine chocolate and cream in a small heatproof bowl; stir with a metal spoon over a pan of simmering water until melted and smooth. Refrigerate until spreadable then sandwich biscuits together. Can be kept in an airtight container for up to 5 days.
  9. Thermomix Method
For The Biscuit
  1. Weight the almonds into the TM bowl and grind on speed 8/7 seconds
  2. Add the coconut, oats, flour, bicarb and mix to combine on reverse speed + 4/3 seconds then set aside.
  3. Without cleaning the bowl, add butter, golden syrup and sugar set to reverse speed + 4/20 seconds Scrape the sides and lift the mix from the bottom of the bowl using a spatula and set again on speed 4/6 seconds
  4. Return the dry mix to the TM bowl and mix on reverse speed +4/10 seconds Scrape down the sides and lift from the bottom and set again on reverse speed + 4/12 seconds.
  5. Using a tsp to scoop the mixture from the bowl roll into a ball or if the mix is too soft drop teaspoons of mixture onto paper-lined trays. Press each cookie a little to flatten into a disc shape. Bake in the oven for 15 minutes or golden.
  6. For The Filling
  7. Weight the chocolate and cream into the TM bowl and set on speed ⅕ minutes/50°c scrape down ½ way through if your callets are trying to escape up the sides of your bowl.
Chef Notes
If you want your cookies all the same size, you need to use something that will make them even. I chose to use a weight scale, and I made all my cookies around 15 g (1g - 2g, either way, is ok)

 

Thermomix and Conventional method Kingston Biscuits | becs-table.com.au

 

If these are a bit too rich for the kiddies, whip them up some of these.  Apple Pot YoYo biscuits

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