Kingston cream biscuits

Edit

Recipe's preparation

1. **Preheat the Oven**: Set your oven to 180°C (160°C fan-forced) / 350°F. Line 2-3 large baking trays with baking paper.
Prepare Dry Ingredients**: Place flour (130 g), sugar (150 g), salt (¼ tsp), quick oats (100 g), and desiccated coconut (57 g) into the Thermomix bowl. Mix for **10 seconds / Speed 4**. Scrape down the sides with the spatula and set aside in a large bowl.



- *Note*: If using rolled oats instead of quick oats, pulse them first for **5 seconds / Speed 6** to break them down to about ⅓ of their original size, then add the other dry ingredients and proceed.
Melt Wet Ingredients**: Add golden syrup (100 g), butter (115 g), and water (30 g) to the Thermomix bowl. Heat for **3 minutes / 70°C / Speed 2**, or until fully melted and combined (it should be hot but not boiling). Scrape down the sides if needed.
Add Baking Soda**: With the blades running at **Speed 2**, add the baking soda (1 tsp) through the lid and mix for **10 seconds**. The mixture will froth up slightly.
Combine Wet and Dry**: Pour the wet mixture from the Thermomix into the bowl of dry ingredients. Use a spatula to mix until fully combined and no dry flour remains. Let the dough rest for 5-10 minutes to firm up slightly.
Shape the Dough**: Roll dough into balls using about 2 teaspoons per ball (a mini cookie scoop works well). Place them on the prepared trays, at least 5 cm (2 inches) apart, as they will spread. Gently press each ball to flatten slightly to about ⅔ of its original height.
Bake**: Bake for **12-14 minutes**, until deep golden brown. For chewy cookies, aim for 12 minutes; for crunchier ones, go to 14 minutes (check 1-2 minutes early, as ovens vary). Let them sit on the tray for 5 minutes, then transfer to a wire rack to cool.
Melt Chocolate**: Place milk chocolate (200 g) into a clean, dry Thermomix bowl. Chop for **5 seconds / Speed 7**, then melt for **2-3 minutes / 50°C / Speed 2**, scraping down the sides as needed. Check consistency—it should be thick enough to hold its shape when drizzled. If needed, let it cool slightly after melting.
Assemble Sandwiches**: Once cookies are fully cooled, spoon ½-1 tsp of melted chocolate onto the flat side of one cookie and sandwich it with another. Let them set at room temperature.