Tuesday, 26 June 2012

Homemade Kingstons

Kingstons. Butterscotch flavoured biscuits with a creamy chocolate filling. How hard could it possibly be to replicate? To my surprise....not that hard at all. I took your average Anzac biscuit recipe and used a decadent dark chocolate ganache to sandwich the two biscuits together. The result, a homemade and unbelievably tasty Kingston. Enjoy!

Kingstons from a packet

INGREDIENTS
1 cup oats (I used quick oats as they are smaller)
1 cup Plain Flour
1 cup Castor Sugar
3/4 cup Coconut
125g Butter
2 Tbs Golden Syrup
1/2 tsp Bicarb Soda
3-4 Tbs Hot water
Chocolate Ganache
175g Dark Chocolate, chopped
150mL Cream

To make the Biscuits...
Preheat oven to 170 degrees celsius. 
Place all of the dry ingredients into a bowl. Mix together and make a well in the centre. Meanwhile in a saucepan, stir the butter and golden syrup until melted. To the butter mixture, add combined bicarb soda and water. Stir until frothy. Pour all of this into the dry ingredients and mix well. At this point, see how wet the mixture is, it should be fairly sticky. Just add more water if needed. 

Roll spoonfuls of mixture into balls and place on a tray lined with baking paper, allowing room for the biscuits to spread. Flatten slightly. How big to make them is entirely up to you. I wanted them to be a  similar size to the packet Kingstons. Which, after trial and error, ended up being about 1/2 to 3/4 of a teaspoon sized ball. 

Depending on the size you decide to make the biscuits, bake for around 7-8 minutes for smaller size and 9-10 minutes for slightly bigger size. Allow to cool on a wire rack. Sandwich together with chocolate ganache. 

Anzac Biscuits before chocolate ganache filling. Perfectly fine just as is. 

To make Ganache...
I believe I already have this method on my blog somewhere, but to save you guys time in finding it I'll just put it up again. 

Heat the cream until just before boiling point. Pour over the chocolate and mix together until smooth. Allow to cool before sandwiching between biscuits. 

The finished product. I can hardly tell the difference between the two. What do you guys think? 

Wednesday, 20 June 2012

Lemon Coconut Slice

This slice brings back childhood memories. Without fail, my Mum would have this slice made and in our lunch boxes ready for school that day. I've adapted it slightly to include a sweet and tangy lemon curd whereas Mum would always use raspberry jam. Both are just as good and just as tasty. 


INGREDIENTS
90g Butter, softened
1/2 cup castor sugar
1 egg
1/3 cup SR flour
2/3 cup Plain Flour
1/2 cup Lemon butter
Topping
2 eggs
1/3 cup castor sugar
2 cups Coconut
Lemon Curd
4 egg yolks
2/3 cup castor sugar
60g Butter
2 tsp Lemon zest, grated
100ml Lemon juice (about 3-4 lemons)


To make the lemon Curd...
I recommend making this first so it has time to cool done before you put it on the base of the slice. 
Whisk egg yolks and sugar until combined. Put in a heavy-based saucepan with butter, zest and juice. Bring to simmering joint, over medium-high heat, stirring constantly (takes about 5 minutes). 

As soon as bubbles appear, remove from heat, still stirring. Place into a bowl and place a piece of glad wrap over the top (this prevents a skin from forming). Allow to cool in the fridge. 


To make the slice...
Preheat oven to 170 degrees celsius.
Beat together butter, sugar and eggs until light and fluffy. Add flours and stir till combined. Spread evenly in a greased lamington tray, followed by a layer of curd and a layer of topping. Bake for 30-40 minutes or until golden brown on top. Allow to cool in pan before cutting.

To make the topping...
Lightly beat eggs with a fork. Mix in sugar and coconut.


Soft and fluffy base, with a tangy middle and crunchie top. My idea of the perfect slice. 

Yoyos

Yesterday I was very busy cooking up a storm. One of my, and I think everybody's, all time favourites is the humble yoyo. Crumbly, buttery goodness that sticks to the roof of your mouth. A dead easy and classic biscuit that never gets old. 


INGREDIENTS
180g Plain Flour
180g Butter, softened
60g Custard powder
60g Icing Sugar
Icing
1/2 cup icing sugar
2 Tbs Butter
1/2 tsp Vanilla


To make the Yoyos...
Preheat oven to 170 degrees celsius.
Place all ingredients into a food processor or mixer and beat until a soft dough forms. It might look like bread crumbs for a little while but persist and the dough will soon come together. 


Roll teaspoon full of mixture into balls. Place on a tray lined with baking paper and press done with a fork (I like to dip the fork in flour as I go to stop it sticking). Cook for 10-15mins. Allow to cool before sandwiching together with vanilla icing. 

To make icing...
Beat all ingredients together until light and fluffy.


Enjoy with a nice cup of tea and try to stop at just one.