I’m sorry to admit that I don’t much care for the fancy biscuits of Ireland. They’re either too sweet or too bland for my taste. I long for the bikkies of my childhood, so much so that I’ve learnt how to recreate them via trial and error.
[restrict]These are my version of one of Australia’s most loved biscuits, the Kingston. When I eat them I’m transported to my 8-year-old self, running barefoot on hot tarmac with a biscuit in each hand (and one in my mouth!)
My Irish friends and family in Ireland seem to love these too, so I’m sharing my joy-food with you.
You will need:
150g butter
4tbsp of golden syrup or treacle
150g sugar (golden caster works best but use whatever sugar you have!)
80g of desiccated coconut
100g oat bran
100g self-raising flour
Ganache:
200g dark or milk chocolate
100ml cream
Melt butter and syrup over low heat. Remove pan from heat and stir in the sugar then add oat bran, sifted flour and coconut. Mix well. If the mixture is too dry add a bit of boiling water.
Roll teaspoonfuls of mixture into balls then flatten into round discs on a lined baking tray.
Bake at 170℃ for about 14mins. When the biscuits are golden coloured remove them from the oven. Allow to cool.
You can eat these plain if you want, or top with ganache.
To make the ganache topping:
Melt the chocolate on a low heat in the microwave or using a double boiler. Remove from heat when melted and stir in the cream. Top each biscuit with the ganache.
To recreate the original Kingston you make little biscuit sandwiches with the ganache in the middle, but nowadays I just cover each biscuit with the chocolate mixture so I can fire them into my mouth all the quicker!
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