Kingston Biscuits

Crunchie and coconutty with a smooth, rich chocolate cream filling, you can’t go wrong with Arnott’s famous Kingston biscuits.

I know I have made Monte Carlo biscuits in the past, but I wanted to create another delicious version of one of my favourite Arnott’s biscuits, and that’s the Kingston biscuit. Along with many other Australian treats that I love, Kingston biscuits are an addition to many of my favourites.

Arnott's Assorted Biscuit mixes are iconic in Australia. They are so classic, I bet most kids would find a packet of them in their Grandma’s pantry. I know I did as a child. I would devour so many in one sitting because I wanted to taste each flavour, and once I tried them all, I wanted to go back for seconds for each and every one of them. However, I would usually go for thirds (if I could fit it in my stomach) of the Kingston and Monte Carlo biscuits.

If you are not familiar with the Kingston biscuit, let me explain; it is created with a creamy milk chocolate filling that is sandwiched together using two crunchy buttery biscuits that have a toasted coconut flavour.

Some people think that the biscuits almost taste like an Anzac biscuit, and I don’t think that they are wrong. The commercial version has oats, but mine does not as I was able to mirror the taste with it. Plus, I know some people are sensitive to oats because they naturally contain gluten. So, to those who have sensitive tummies, you are welcome!

Kingston Biscuits

GF DF V P

Serves 10 - 12

INGREDIENTS

Biscuits

- 3/4 cup almond meal

- ¼ cup tapioca flour

- 1 cup cashews (roasted)

- 1 cup desiccated coconut (blitzed to a fine texture)

- 1/2 cup almond butter

- 1/3 cup honey (or 1/3 cup maple syrup)

- 1/4 cup coconut oil (melted)

- 1 tsp vanilla essence

- Pinch of salt

Filling

- 1/2 cup coconut cream

- 3/4 cup vegan chocolate (roughly chopped)

METHOD

Preheat the oven to 180 degrees on fan bake.

Mix of the all ingredients together in a food processor until completely combined. Place baking paper onto a tray. Use a tablespoon to measure the size of each biscuit. Place each biscuit flat onto the baking paper 3cm apart from each other. Put it in the oven for 10-15 minutes. After the biscuits have cooked, set them aside for 10-15 minutes to cool down.

To make the filling, mix all of the ingredients into a food processor until completely combined. Spread the filling between every two biscuits, and then place them in the oven until the chocolate filling has set.