I am very excited and happy to say that I have finally perfect the Kingston biscuit recipe!! Once you’ve eaten one, it is very hard not to want to reach for another. For those of you who do not know what a Kingston is, they’re two, sweet, crisp, coconut biscuits with a layer of chocolate sandwiched between them. Yum!!
We are moving house next week. However, once we’re all settled in, I’ll be updating all of my recipes to include ounces. Thankfully my digital scale also has an ounces setting, so I hope this will make baking easier for people who use imperial measurements.
Now I know oats can be a little controversial, as some Coeliacs can tolerate them and some can’t, so I’ve used quinoa flakes in this recipe. I must admit I have not given Ethan oats since his diagnosis, which is nearly 8 years ago now. To be honest, I’m a little apprehensive to try them in case he becomes ill.
The first time I tried to make this recipe, I think I used a little too much desiccated coconut which made them too moist and I also made them too large. I wasn’t expecting them to have expanded so much. Never mind, mental note for next time! The biscuits felt crisp when they came out of the oven. However, once they were completely cool, they had softened considerably.
Each time I made them I changed the ratios slightly as well as the length of time spent in the oven. I eventually got the ratio’s right, but on this occasion I had forgotten to set the timer on my phone, so I really do need to invest in a proper kitchen timer! Anyway, by the time I realised I think they’d been cooking for about 17 minutes or so. This batch was definitely on the crispy side, as our youngest Caelan so eloquently put it “These are over the top crunchy”! Big sigh……they had started to catch on the bottom, but it was nothing a dollop of chocolate couldn’t fix and the boys devoured them anyway.
As I finally had the ratios right, I was feeling quite disappointed that I had over cooked them because I was hoping to have been able to take pictures and then share this recipe weeks ago. This time however, I made sure I remembered to set the timer and they turned out perfectly.
I hope your family enjoy these sweet, crunchy chocolate filled biscuits as much as ours.
Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the white rice flour by 2 grams, the cornstarch and tapioca starch by 1 gram, the desiccated coconut by 3 grams and I have reduced the butter and Demerara sugar by 1 gram, the brown rice flour and quinoa flakes by 2 grams.
Chocolate Filling Update: you will first need to chill a tin of coconut milk (I use this brand), for at least 24 hours. As it chills it separates, and a thick layer of cream will be left on the top and the liquid will remain below. To make the ganache, I melt my chocolate the old fashioned way, using a double broiler. Heat some water in a small saucepan and place a glass bowl over the top (the base of the bowl doesn’t touch the water). Once the water has boiled turn it off. Then add the milk and dark chocolate to the bowl, along with 1 tablespoon of the chilled coconut cream, then stir frequently until melted.
Remove the bowl from the heat, and add ¼ teaspoon (1.25ml) of pure vanilla extract and stir to combine. Allow the ganache to cool for about 8-10 minutes, stirring regularly. As it cools it will start to thicken. Once the ganache has cooled, to approximately room temperature, it is ready to use. Take a 1 level teaspoon (5ml) of the chocolate filling and place it into the centre of one biscuit, then, using a palette knife, gently spread it in the middle before placing another biscuit on top, gently sandwiching them together.
I broke off small individual pieces from my large block of dark chocolate and each small piece weighed 5 grams (0.2 ounces). When the pieces were placed into a measuring cup, it was a approximately ½ cup. When I broke off small individual pieces from my large block of milk chocolate and each small piece weighed 4 grams (0.1 ounce), it was approximately an ⅛ cup.
All cup measurements are firmly packed.
Makes 17 chocolate filled biscuits
79g (2.8 ounces or ⅓ cup plus ½ teaspoon) gluten and dairy free butter
59g (2.1 ounces or ¼ cup plus 2 teaspoons) Demerara sugar
40ml golden syrup
32g (1.1 ounces or ¼ cup) white rice flour
18g (0.6 ounces or 2 tablespoons) brown rice flour
21g (0.7 ounces or 3 tablespoons ) corn starch
21g (0.7 ounces or 2 tablespoons plus 2 teaspoons) tapioca starch
¼ teaspoon (1.25ml) xanthan gum
¾ teaspoon (3.75ml) baking soda
¼ teaspoon (1.25ml) salt
33g (1.2 ounces or ⅓ cup) desiccated coconut
28g (1.0 ounce or ¼ cup) quinoa flakes
80g (2.8 ounces or approx. ½ cup) gluten and dairy free milk chocolate (I use this brand)
25g (0.9 ounces or approx. ⅛ cup) gluten and dairy free dark chocolate, min 70%
Preheat the oven to 160C, line 2 trays with baking paper or parchment.
Using a handheld mixer, cream the butter, sugar and golden syrup until light and fluffy, this takes approximately 2 minutes.
Sift all the dry ingredients together except for the desiccated coconut and quinoa flakes, stir those through after.
With a wooden spoon or a sturdy spatula add a quarter of the dry ingredients at a time into the butter mixture, stirring well after each addition. This biscuit dough is firm in texture and easy to work with.
Take 2 teaspoons (which is 10g or 0.4 ounces, if you’re using a scale) and roll it into a ball
and place them on the prepared trays approximately 5cm apart and then flatten them to approximately 3mm in thickness.
Bake for approximately 14-15 minutes, they will be lovely and golden, allow them to cool on the trays for 2 minutes, before transferring them to a wire rack to cool completely.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place a glass bowl over the top (the base of the bowl doesn’t touch the water). Once the water has boiled turn it off. Add the chocolate to the bowl and stir frequently until melted.
The chocolate needs to cool down enough so as not to ooze out everywhere when you place the other biscuit on top. To speed up the cooling down process, the chocolate can be refrigerated, but don’t leave the chocolate in the refrigerator too long, If the chocolate does become too firm, then the chocolate will need to be remelted gently again.
Use approximately 1 teaspoon of the chocolate filling and pour it into the centre of one biscuit before placing another biscuit on top and gently sandwiching them together.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8