ANZAC ‘KINGSTON’ BISCUITS
MAKES 16 | 10 MINS PREP TIME | 30 MINS COOK TIME
1 3/4 cups rolled oats
1 cup plain flour
2/3 cup caster sugar
2/3 cup desiccated coconut
1/3 cup golden syrup
1 tsp bicarb soda
2 tsp water
200g dark chocolate, finely chopped
2 tbsp full cream milk
Preheat oven to 180°C. Line 2 baking trays with baking paper. Mix together oats, flour, sugar and coconut in a bowl.
Place golden syrup and butter in a small saucepan, stir over medium heat until butter has melted. Remove from heat. Add bicarb soda and water. Stir to combine. Pour over dry ingredients and mix into a stiff dough.
Roll small spoonfuls of mixture and place onto prepared baking tray. Flatten slightly with the back of a spoon. Bake in the oven for 7-8 minutes or until golden brown. Remove from oven and set aside to cool.
Place chocolate and milk in a heatproof bowl. Microwave for 10-15 seconds . Stir until mixture is smooth. Place a small spoonful of melted chocolate onto half the cooled biscuits and sandwich with remaining biscuits. Store in an airtight container.