Thursday, October 17, 2013

King of the Kingstons


Fighting with your siblings is a rite of passage. It instils such fine attributes as a sense of passion and the ability to make sure you are not duped. And let’s face it a dash of guile and cunning is an essential life skill, one might as well learn it young.

So let it go on public record that The Kingston biscuit, nestled in amongst its mediocre fellow Arnott’s assorted, was a prize worth fighting for. Perhaps it was the presence of chocolate, or the fact that there were only 4 of them but 8 crappy old Monte Carlos per packet, but the Kingston gave the greedy kids of Australia a lesson in tactics.

There was the quality over quantity trade option; one Kingston for 3 custard creams would always conquer my brother and his Labrador pup approach to food. Then there was the Red Riding hood esq going solo to visit Grandma routine, which always resulted in a non competitive dip in the bickie barrel. However my greatest manoeuvre was the biscuit by stealth option, which set me up for a lifetime of thinking that if no one sees you eat it then the calories don’t count.

Not so long ago I got the chance to nibble on a Kingston(which I didn’t have to endure a dead leg for) and frankly it was a great dissapointment. How could it be that the token of victory from my youth was way too sweet and miserably small?

I have taken it upon myself to reinstate some glory to this fallen hero. Hence the following recipe is not completely accurate, but it does capture the best nostalgic highlights of coconut and chocolate to great effect.

It is gluten free but that is merely a happy coincidence of this simple recipe. The absence of any flour or binding agent creates a beautiful light airy biscuit which gives an almost toffee like crunch. I just wodged mine together with some chocolate icing I had hanging around in the freezer, the Achilles heel of this plan is that not everyone has bits of surplus icing on hand. Happily I can report they are remarkably good with a glop of nutella as a substitute, or you could go the whole hog and whip up a chocolate ganache if you were really being fancy.

But whichever route you take with the filling, be sure to make sufficient to go round – as some people think that there is little dignity in fighting for biscuits.

Coconut Kingstons
These yummy biscuit sandwiches are a cinch to make, the trick is to try and keep the size of each biscuit small and dainty.

55g butter, softened
115g white sugar
1 egg
½ teaspoon vanilla
150g desiccated coconut

Nutella or chocolate icing

Pre-heat oven to160 degrees and line 2 trays with baking paper.

Cream the butter and sugar using an electric mixer. Mix in the egg and the vanilla. Using a spoon, stir through the coconut.

Place small teaspoonfuls of dough onto trays lined with baking paper, leaving space for spreading, and flatten slightly with a wet fork. Bake in oven for 25 minutes or until golden, and cool the biscuits on the paper on a wire rack.

Sandwich together using a teaspoon of Nutella (or if you are a purist melt 150 g of chocolate with a Tbs of butter over a low heat to make a shiny mixture)

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