These Kingston Biscuits were so much fun to make in the Thermomix.  So quick and easy I don’t think I’ll ever go back to the conventional method for them.

I just took a favourite Anzac biscuit recipe and made a few adjustments here and there.  Swapped some ingredients and sorted the quantities.  Ta Da.

With the chocolate ganache in the middle, I think I like them better than Anzac biscuits.  Better still, I found I only needed one; they’re very satisfying with your favourite cuppa.  Ganache Kingston Biscuits | becs-table.com.au

Kingston Biscuits
 
Kingston Biscuit Recipe
Author:
Recipe type: Snack
Serves: 15
Ingredients
  • For the biscuit
  • 90 g butter
  • 45 g golden syrup
  • ½ tsp bicarb soda
  • 80 g rolled oats
  • 90 g demerara sugar
  • 65 g plain flour
  • 40 g desiccated coconut
  • 50 g almonds (ground for Conventional Method whole for TM method)
  • For the filling
  • 100 g chocolate (I use Callebaut 811 callets)
  • 20 g cream
Method
Conventional Method
    For The Biscuits
    1. Preheat oven to 160C. and prepare your cookie trays
    2. In a stand mixer, cream butter, sugar and golden syrup until pale and fluffy. (using a paddle attachment)
    3. Add flour, bicarb soda, coconut, almond meal and rolled oats, and beat on slow speed until just combined.
    4. 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.
    For The Filling,
    1. Combine chocolate and cream in a small heatproof bowl; stir with a silicon spatula or 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.
    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 + 4/6 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.
      For The Filling
      1. 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 Kingston biscuits all the same size, you need to use something that will make them even. I chose to use a weigh scale, and I made all my cookies around 15 g (1g, either way, is ok).

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

       

      I’d love to hear what you think of them.  Do you like Kingston biscuits? Will you make them in the Thermomix?

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

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