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They were always much more decadent and sophisticated than their cousins, although there was always a time and a place for the simple malt-o-milk, teddy bear, or scotch finger. I enjoyed snapping the latter in half, crumbs showering onto my lap.
The jaw-breaking ginger snap will forever hold memories of sitting in front of my grandma and grandpa's Wonderheat slow combustion heater with my brother as our little hands curled around colourful anodised cups of fizzy lemonade, the bubbles tickled our noses. Sugar-speckled jam fancies were dipped into multiple times whenever a visit to my aunty and uncles' was in order, a mug of milky sweet tea always accompanied.
I did not much care for the Chocolate Ripple, Monte Carlo, or iced Vovo, they did nothing to excite my senses. My heart was always full of love for the King. With his coconut undertones and that indulgent center. My goodness, I felt like a royal. With a twist the top and bottom biscuits would come apart, holding one half in my right hand, I would proceed to lick every last skerrick of chocolate from the other half before slowly eating each biscuit one after the other, never dropping a crumb.
Like most things, these iconic biscuits (biccies) have been in contact with the "Honey I Shrunk the Kids" laser, or could it be that they always seemed larger to younger eyes? I've baked batch after batch of these childhood delights, with tweaks here and there to create my version of this childhood delight which I feel is now ready for its coronation! May they be the crowning glory in your kitchen and amongst family and friends when shared.
Kingston's
Makes approx 15 filled biscuits
80g rolled oats
50g shredded shredded coconut
120g caster sugar
60g brown sugar
pinch of salt
165g plain flour
125g unsalted butter
80g golden syrup
1 tsp bi-carb soda
150g dark chocolate
2 tbsp unsalted butter, at room temperature
Preheat your oven to 160c fan -forced and line two baking trays with a sheet of baking paper.
In a large bowl, combine oats, coconut, sugars, salt, and flour with a whisk.
Melt the butter and golden syrup together over medium heat, remove from the stove, and stir in the bi-carb, it will foam up, and as soon as it does pour this over the dry mixture. Mix well.
roll into balls roughly 22g in size so that they are all as even as possible. place them on the prepared baking trays, spacing them apart. Bake for 12-15 minutes or until golden. swapping trays around halfway to ensure even baking.
Upon removing from the oven, a good trick to keep the biscuits as round as possible is to take a round biscuit cutter that is just a little larger than the biscuit and place this over the top while you swirl the biscuit around with it while still warm. This will ensure a uniform shape, although not completely necessary.
Allow to cool on a couple of cooling racks while you make the chocolate buttercream.
Place the chocolate in a heat-proof bowl set over a pot of barely simmering water, making sure that the base of the bowl doesn't touch the water. Stir the chocolate until smooth then add in the butter and stir until combined well. It should now be a lovely thickened spreadable consistency.
Once your biscuits have completely cooled down, match them up as best as you can with a partner biscuit of a similar shape. Turn one-half upside down, spoon a heaped teaspoon of chocolate buttercream on top, and sandwich it with the other biscuit, you can always add more chocolate if you would like, I always test one to see how far it comes out to the side of the biscuit once the biscuit "lid" has been put on. Repeat until you have filled all of your biscuits.
Store in an airtight container, at room temperature. They also make for a perfect edible gift!
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