Best Kingston Cookies Recipes

Homemade Kingston Biscuits image

Provided by Marie Roffey

Time 32m

Number Of Ingredients 10

1 cup plain (all-purp) flour ((130g) )
150 g white granulated sugar ((¾ cup))
¼ teaspoon salt
1 ¼ cups quick oats
⅔ cup fine desiccated coconut
¼ cup golden syrup ((notes))
115 g unsalted butter ((½cup / 1 stick) )
1 teaspoon baking soda (bicarbonate)
1 ½ tablespoons boiling water
200 g milk chocolate ((1 cup))

Steps:

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 ½ -1 teaspoon to a cookie and sandwich it together with another. Let them set at room temperature.

Nutrition Facts : ServingSize 29 g, Calories 130 kcal

Kingston Cookies image

Provided by Charlotte Ree

Yield Makes 12 cookies

Number Of Ingredients 8

1⅓ cups (165 g) all-purpose flour
1 tsp. baking soda
5½ ounces (150 g) unsalted butter, at room temperature
½ cup (120 g) turbinado sugar
¼ cup (80 g) golden syrup
¾ cup (80 g) desiccated coconut
¾ cup (80 g) rolled oats
1⅓ cups (200 g) milk chocolate, roughly chopped

Steps:

Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Sift the flour and baking soda together.
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar and golden syrup until pale and fluffy. Add the flour, baking soda, coconut and rolled oats and mix until combined.
Roll teaspoons (about ¾ ounce or 20 g) of the mixture into balls and place on the prepared trays, spaced 1¼ inches (3 cm) apart. Flatten slightly with the palm of your hand. Bake for 15 minutes, or until golden.
Remove the baking sheets from the oven and transfer the cookies to a cooling rack to cool completely.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water, or by using a double boiler. Don't allow the bowl to touch the water.
Leave to cool slightly, and when the chocolate has thickened, spread over the base of half the cookies.
Sandwich with the remaining cookies and serve. Store leftovers in an airtight container at room temperature.