Ingredients
1 cup rice bubbles
1 cup plain flour
1 cup coconut
1 cup sugar
125g unsalted butter
2 tbsp golden syrup
1 bicarbonate of soda
2 tbsp boiling water
100g good quality dark chocolate
For filling
½ cup pouring cream
For filling (125mL)
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 baking trays
- 1 baking paper
- 1 large bowl
- 1 spoon
- 1 small saucepan
- 1 spatula
- 1 wire racks
- 1 container
Instructions
- Preheat oven to 150C. Line 3 trays with baking paper.
- Place rice bubbles in a large bowl and squish a bit with the back of a spoon. Add flour, coconut and sugar to the bowl.
- Melt butter and golden syrup in a small saucepan (don't burn!), then add bicarb and water. It will fizz.
- Stir butter-foam into dry ingredients and mix well.
- Roll two teaspoonfuls into small balls and place on trays. Leave about 4cm between them.
- Bake for 15-20 minutes until golden brown.
- Cool slightly before lifting off with a spatula to cool on wire racks.
- Make the filling by combining chocolate and cream in a small saucepan. Stir over low heat until melted and smooth.
- Transfer to a container and cool in fridge.
- To assemble biscuits, spread chocolate filling on the base of one biscuit and top with another biscuit.
Notes
Tip
The biscuit mixture spreads quite a bit when cooking to make large biscuits. To make smaller (more Kingston like) biscuits, use just one teaspoonful of mixture.
Tip
The chocolate filling can also be used to ice cupcakes or larger cakes.
Variation
This is a gluten-free adaptation of an Anzac biscuit recipe. If you are not a gluten-free home, use rolled oats instead of the rice bubbles.
Storage
The unfilled biscuits keep well in an air tight container and the chocolate filling in the fridge, so I assemble a few at a time as needed. Then the biscuits dont get soggy.
