A healthy version of an Aussie classic, these Kingston Biscuits are a great treat for the whole family! Refined sugar free and egg free.
Heat a pan over a low heat. Add the coconut oil and cacao buttons, stirring constantly until the buttons have completely melted.
Remove from the heat and stir through the coconut cream. (Use just the cream from the top of the can, not the liquid).
Pour the mixture into a bowl and place in the refrigerator to thicken. Stir occasionally until the mixture is thick but not too hard. This should take approximately 1 hour.
Preheat oven to 160 degrees Celsius and line a baking tray with baking paper.
Add the rolled oats and shredded coconut into a food processor and blitz for approximately 5 seconds. (You still want the mixture to be fairy chunky and not processed to a powder). Set aside.
In a bowl, melt the butter and then add the maple syrup and rapadura sugar. Whisk the ingredients together.
Add the rest of the dry ingredients into the bowl with the butter mixture and stir well. Add the 2 tablespoons of water if needed - the mixture should stick together when you roll it into a ball.
Take teaspoons of the mixture and roll into approximately 16 balls. Place onto the baking tray and flatten down with your fingers. The biscuit will expand in size slightly so they should be fairly small to begin with.
Bake for 20 minutes or until golden. Remove and cool completely.
Once the biscuits have completely cooled, spoon the filling mixture onto the flat side of one of the cookies and sandwich with another of the biscuits. Repeat with the rest of the mixture.
Place in an airtight container and store in the refrigerator.
Ingredients
Directions
Heat a pan over a low heat. Add the coconut oil and cacao buttons, stirring constantly until the buttons have completely melted.
Remove from the heat and stir through the coconut cream. (Use just the cream from the top of the can, not the liquid).
Pour the mixture into a bowl and place in the refrigerator to thicken. Stir occasionally until the mixture is thick but not too hard. This should take approximately 1 hour.
Preheat oven to 160 degrees Celsius and line a baking tray with baking paper.
Add the rolled oats and shredded coconut into a food processor and blitz for approximately 5 seconds. (You still want the mixture to be fairy chunky and not processed to a powder). Set aside.
In a bowl, melt the butter and then add the maple syrup and rapadura sugar. Whisk the ingredients together.
Add the rest of the dry ingredients into the bowl with the butter mixture and stir well. Add the 2 tablespoons of water if needed - the mixture should stick together when you roll it into a ball.
Take teaspoons of the mixture and roll into approximately 16 balls. Place onto the baking tray and flatten down with your fingers. The biscuit will expand in size slightly so they should be fairly small to begin with.
Bake for 20 minutes or until golden. Remove and cool completely.
Once the biscuits have completely cooled, spoon the filling mixture onto the flat side of one of the cookies and sandwich with another of the biscuits. Repeat with the rest of the mixture.
Place in an airtight container and store in the refrigerator.
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