HOMEMADE KINGSTON BISCUITS #desserts #healthy

Crunchy, rich and sandwiched together with milk chocolate, these Homemade Kingston Biscuits are an aussie rolls great. This brilliant, firm oats treat sandwich can be heated in a short time. They're the ideal little treat with some tea and they're incredible as blessings or for a cookout as well.

On the off chance that you're an Aussie, at that point you'll realize these bread rolls well. If not, you have to become more acquainted with them in light of the fact that not exclusively are these Homemade Kingston Biscuits simple to make but at the same time they're great Aussie rolls for a valid justification.

Kingston Cream Biscuits are a popular Aussie symbol treat (known as a scone in Australia) made by Arnott's. Two little, brilliant cereal treats are sandwiched together with a chocolate cream focus.

Also Try Our Recipe : Traditional Baklava

Ingredients

1 cup (130g) plain (all-purp) flour
150 g (3/4 cup) white granulated sugar
1/4 teaspoon salt
1 1/4 cups quick oats
2/3 cup fine desiccated coconut
1/4 cup golden syrup (notes)
115 g (1/2 cup / 1 stick) unsalted butter
1 teaspoon baking soda (bicarbonate)
1 1/2 tablespoons boiling water
200 g (1 cup) milk chocolate

Instructions

Preheat the oven to 180C / 350F / 160C fan forced.
In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
Combine the golden syrup and butter in a small saucepan and melt together over low heat.
Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away.
Mix the wet ingredients into the dry ingredients
Use a mini cookie scoop (I used size 100) to scoop balls (or about 2 teaspoons) of cookie dough onto baking trays at least 2 inches apart. Don’t overcrowd the trays as they spread. Press down on the top of each one to flatten it just slightly.
Bake for 12-14 minutes, turning the tray at the halfway point (notes)
Once cooled, melt the chocolate in 20 second bursts in the microwave, stirring well between each until JUST melted.
Let the chocolate cool to a consistency where it doesn't immediately flatten out when drizzled, then add 1/2 -1 teaspoon to a cookie and sandwich it together with another. Let them set at room temperature.