Ingredients
The following ingredients have 4 Servings
- 11/2 cups (135g) rolled oats
- 325g unsalted butter, softened
- 11/2 cups (330g) raw caster sugar
- 1/3 cup (115g) golden syrup
- 2 cups (300g) plain flour
- 1 2/3 cups (150g) desiccated coconut
- 300g carob milk bar, chopped, melted
Instruction
- Whiz the oats in a food processor to a fine powder, set aside.
- Beat butter and sugar using an electric mixer until thick and pale. With the motor running, add syrup until combined. Gradually add flour, coconut, ground oats and 1/2 tsp salt, beating slowly to combine.
- Place two 50cm-long pieces of plastic wrap on a work surface. Divide dough into two and place in the middle of each piece. Form into a log, then roll up plastic wrap and twist ends to secure. Chill for 30 minutes to firm up.
- Preheat the oven to 170°C. Slice each roll into 24 rounds. Divide among four baking paper-lined baking trays and bake for 12 minutes or until dark golden. Set aside to cool completely.
- Spread melted carob over the top of one Kingston biscuit, then sandwich with another biscuit. Repeat with remaining biscuits.
