Kingstons from a packet
1 cup oats (I used quick oats as they are smaller)
1 cup Plain Flour
1 cup Castor Sugar
3/4 cup Coconut
2 Tbs Golden Syrup
1/2 tsp Bicarb Soda
3-4 Tbs Hot water
175g Dark Chocolate, chopped
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?