I hope Arnott’s don’t have a go at me for using their biscuit name here, but these taste remarkably like Kingstons. They have a similar oaty, golden syrupy flavor and are sandwiched together with a delicious chocolate ganache. If I’m pressed for time and don’t make the ganache drizzle with melted chocolate when they are cooked. Oh and I always make double this amount. Always. Once you taste them you’ll know why.
100 grams butter
¼ cup (60 mls) golden syrup
1 ½ cups (150 grams) rolled oats
½ cup (110 grams) white or brown sugar, depending on how caramely you want
them to taste
3/4 cup (120 grams) plain flour
150 grams milk or dark chocolate melts
60 mls cream
1. Heat the oven to 180 degrees Celsius. Place the butter and golden syrup
in a large saucepan and heat until the butter is melted. Stir in the
remaining biscuit ingredients.
2. Line a tray with baking paper and place even spoonfuls of the mix onto
the tray (I use a small scoop to keep them even). Gently press down to
3. Place in the oven for about 15 minutes – slightly less if you like chewy,
softer biscuits, slightly longer if you prefer them crisp. When done,
remove form oven and place on a cooling rack.
4. Place the chocolate and cream in an oven-proof dish and heat on medium
in the microwave for 1 minute. Remove and stir, place back in the
microwave for 30 sends, stir, and repeat until the mix is smooth and well
blended. Pop the ganache in the fridge for about an hour or until firm and
5. Sandwich the biscuits together with a generous amount of ganache.