As a child, in a time before I was aware of the existence of chocolate coated biscuits such as Tim Tams, Kingston biscuits were my favourite. I loved their crunchy, crumbly coconut texture that were made even better by the chocolate cream filling sandwiching them together. I would pull the biscuits apart, scrape off the chocolate cream filling with my teeth until none was left and then eat the biscuits individually. That way it felt like I was having two biscuits, instead of one, which I suppose I was.
As I grew older and began work at my first full time job, in an accounting firm, Kingston biscuits, along with a variety of other biscuits, were provided for staff to enjoy with their cups of tea or coffee. I loved dunking the biscuits in my tea, waiting until they softened slightly, before sucking the milky tea out of them and eating the biscuits. Ah, simple pleasures.
Times have changed now though. I no longer buy packet biscuits or cookies. In fact I can’t remember the last time I did, so I had all but forgotten about the existence of my once favourite biscuit until I came across a recipe for Milk Chocolate Sandwich Cookies in Gourmet Traveller recently. When I saw them I was immediately reminded of Kingston biscuits, and couldn’t wait to make them and see if they tasted like them as well. And well, they do, although in my mind they are better.
For the filling I decided to go with two versions. A simple melted milk chocolate filling, as per the original recipe, but for nostalgia purposes I couldn’t help but make a chocolate icing with which to fill the other half of the biscuits. While nowadays I prefer the melted chocolate filling, the chocolate icing filling transported me back in time to my childhood.
So tell me, what was your favourite biscuit or cookie when you were a child?
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- 65g rolled oats
- 160g softened butter
- 160g raw caster sugar
- 55g golden syrup
- 150g plain (all purpose) flour
- 75g desiccated coconut
- MILK CHOCOLATE FILLING:
- 300g of milk chocolate, chopped
- CHOCOLATE ICING FILLING
- 1 cup icing sugar
- 1 tbs of cocoa
- 2 tsp of softened butter
- 1 tbs boiling water
- Preheat the oven to 160 Celsius (320 Fahrenheit) and line a baking tray with parchment paper.
- Place the oats into a food processor and process until finely ground. Set aside while you make the cookies.
- Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth and creamy. Switch the mixer to it’s lowest speed and add the golden syrup, flour, coconut, oats and mix until combined.
- Using a teaspoon form balls of the dough and place on the baking tray, lightly flattening each one. Repeat for the remainder of the cookie dough.
- Bake for 15 minutes, or until the cookies are golden before removing from the oven. Leave to rest on the tray for 5 minutes before placing on a wire rack to cool completely.
- For the milk chocolate filling half fill a small saucepan with water and place over a medium low heat. Place the chocolate in a heat proof bowl (a glass bowl is ideal) and ensure the bowl does not touch the water. Leave the chocolate to slowly melt, stirring occassionally. When the chocolate has melted set aside to allow it to thicken to a spreading consistency. Take a cookie and turn it over to the flat side. Spread the chocolate on the cookie and sandwich with another cookie. Repeat with the remaining cookies.
- For the chocolate icing filling, sift the icing sugar and cocoa into a bowl. Add the softened butter and stir to combine before adding the boiling water, little by little, until you have a spreadable consistency. Take a cookie and turn it over to the flat side. Spread the icing on the cookie and sandwich with another cookie. Repeat with the remaining cookies.
- Store in an airtight container