Kingston Biscuits

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Line 2 to 3 large baking sheets with baking paper.
2. In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined.
3. In a small saucepan, melt the butter, golden syrup and water together over low to medium heat until fully combined and hot, without boiling.
4. Take the pan off the heat and stir in the baking soda until fully dissolved. The mixture should start to froth almost straight away.
5. Mix the wet ingredients into the dry ingredients with a spatula until no dry flour remains. Let the dough rest at room temperature for 5 to 10 minutes to firm up slightly.
6. Roll the dough into balls of about 2 teaspoons, then place them at least 2 inches apart on the baking sheets. Press each one down lightly until it is about two-thirds of its original height.
7. Bake for 12 to 14 minutes until deep golden brown. Leave on the tray for 5 minutes, then move to a wire rack.
8. If the biscuits are misshapen, swirl a larger round cookie cutter around them right after they come out of the oven to round them up.
9. Once cool, melt the chocolate over a pan of gently simmering water, or microwave in 20-second bursts, stirring between each, until just melted. Let it cool until it no longer flattens immediately when drizzled.
10. Spread ½ to 1 teaspoon of chocolate on a biscuit, then sandwich it with another. Let them set at room temperature.

Summarized from Sugar Salt Magic's video. Watch it for the details.