- 1 cup rice bubbles
- 1 cup plain flour
- 1 cup coconut
- 1 cup sugar
- 125g unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
- 100g good quality dark chocolate
- half cup (125mL) pouring cream
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 (dont burn!), then add bicarb and water. 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 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. Yum.
- 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.
- 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.
- The chocolate filling can also be used to ice cupcakes or larger cakes.
- 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.
- Recipe created by Melissa Hughes for Kidspot.