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Kingston biscuits

Kristy Komadina
Kristy Komadina

What’s better than a homemade biscuit? TWO homemade biscuits, sandwiched with chocolate ganache. These homemade Kingstons are something extra special for an after school treat, birthday party or even for the lunchbox.

Kingston biscuits
Photo: Kristy Komadina


  • Ganache
  • 300g milk chocolate (I used leftover easter eggs)
  • 150g thickened cream
  • Biscuit
  • 1 tsp bicarbonate soda
  • 2 tbsp boiling water
  • 150g melted butter
  • 2 tbsp golden syrup
  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup shredded coconut
  • 1 cup caster sugar
  • 1/2 tsp cinnamon


Preheat oven to 180°C. Line a shallow baking tray with baking paper.

Begin by making the ganache. Place the chocolate and cream in a small pot and bring up to the boil over medium heat. As soon as the cream begins to boil, switch off the heat. The residual heat will melt the chocolate. Stir through then set aside to cool completely (you can put it in the fridge to expedite the process). When cool the ganache will be stiff enough to spread.

To make the biscuits, place the bicarbonate soda into a mixing bowl, followed by the boiling water. Add the melted butter and golden syrup and stir through. Add the rest of the ingredients and combine well.

Take rounded teaspoons of the mixture and roll into little balls. Place each ball on the baking paper lined tray (I fit 12, allowing room for expansion). Bake for around 12 minutes, or until biscuits are flat and golden.

Cool the biscuits on the tray for 10 minutes, then remove to cool completely on a wire rack. Repeat the process until all the mixture is used (I made 3 trays of 12 biscuits).

To assemble, take rounded teaspoon of the ganache and place in the middle of one biscuit. Top with another biscuit and squash together, pushing the ganache to the edges.

Kids' cooking


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