This week I was off to Megan’s for lunch with the girls & my contribution was these very yummy copies of the good old Kingston bickie. I love the original & of course as always, home made (to me at least) is always better & these are no exception. The biscuits are really very sweet which is ok by me & it was very difficult but I didn’t leave any at home (though I of course did sample a couple first & let Michael in on some too) & the leftovers remained at Megan’s, my willpower is getting pretty good lately, wonder how long it will last?
Chocolate Filled Oat Crunch
180g butter
120g demerara sugar
90g golden syrup
150g plain flour
1 tsp bicarbonate of soda
60g desiccated coconut
60g rolled oats
150g milk chocolate, coarsely chopped
Preheat oven to 160c. Using an electric mixer, cream butter, sugar & golden syrup until pale & fluffy, then add flour, bicarb of soda. Coconut & rolled oats and beat on slow speed until just combined. Spoon teaspoons of the mixture onto baking paper lined oven trays. Bake for 15 minutes or until golden. Cool biscuits on a wire rack. Meanwhile, melt chocolate, cool to a thick consistency & spread over half of the biscuits & sandwich with the remainder. Biscuits will keep in an airtight container for 5 days.
Chocolate Filled Oat Crunch
180g butter
120g demerara sugar
90g golden syrup
150g plain flour
1 tsp bicarbonate of soda
60g desiccated coconut
60g rolled oats
150g milk chocolate, coarsely chopped
Preheat oven to 160c. Using an electric mixer, cream butter, sugar & golden syrup until pale & fluffy, then add flour, bicarb of soda. Coconut & rolled oats and beat on slow speed until just combined. Spoon teaspoons of the mixture onto baking paper lined oven trays. Bake for 15 minutes or until golden. Cool biscuits on a wire rack. Meanwhile, melt chocolate, cool to a thick consistency & spread over half of the biscuits & sandwich with the remainder. Biscuits will keep in an airtight container for 5 days.
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