Kingston Biscuits

Conventional Method

For The Biscuits

• Preheat oven to 160C. and prepare your cookie trays
• In a stand mixer, cream butter, sugar and golden syrup until pale and fluffy. (using a paddle attachment)
• Add flour, bicarb soda, coconut, almond meal and rolled oats, and beat on slow speed until just combined.
• 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,

• 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 Biscuits

• Weight the almonds into the TM bowl and grind on speed 8/7 seconds
• Add the coconut, oats, flour, bicarb and mix to combine on reverse speed + 4/3 seconds then set aside.
• 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
• 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.
• 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

• Weight the chocolate and cream into the TM bowl and set on speed 1/5 minutes/50°c scrape down 1/2 way through if your callets are trying to escape up the sides of your bowl.