Snacks & baking
Kingston
Australian biscuits sandwiched with coconut cream and coated in chocolate. A classic of afternoon teas and biscuit tins, with their sweet flavour and crisp, melting texture.
Ingredients
Ingredients
Crème à la noix de coco
Spices & seasoning
Optional extras
Nutrition facts
964 kcal per serving
- Protein
- 12.1 g
- Carbohydrates
- 74.3 g
- of which sugars
- 45.7 g
- Fat
- 66.4 g
- Fiber
- 9.2 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 170°C and line a baking tray with baking paper.
- Beat the softened butter with the icing sugar until pale, then add the egg yolk.
- Add the flour, cocoa, coconut and salt, and mix until you have a smooth, crumbly dough.
- Shape into small balls, flatten them slightly and place on the tray, spaced apart.
- Bake for about 12 minutes, then let cool completely on a rack.
- For the filling, whisk together the softened butter, icing sugar, coconut and milk until smooth.
- Spread the cream on the flat side of one biscuit and top with a second biscuit to make a sandwich.
- Melt the chocolate in a bain-marie, dip the sandwiched biscuits in it and leave to set in the fridge for 15 minutes.
Variations and tips
Chocolate-free version. Simply roll the sandwiched biscuits in desiccated coconut for a lighter version.
Using what's available. Desiccated coconut is sold in supermarkets, sweetened or not; choose the unsweetened kind and adjust the icing sugar.
More ideas
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Australia
Australia
Australia
Australia
Australia
Australia
Australia
Australia
Original Ecomely recipe.