Kingston Ii Recipes

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KINGSTON COOKIES



Kingston Cookies image

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center, Kingston cookies are easy to make at home.

Provided by Charlotte Ree

Yield Makes 12 cookies

Number Of Ingredients 8

1⅓ cups (165 g) all-purpose flour
1 tsp. baking soda
5½ ounces (150 g) unsalted butter, at room temperature
½ cup (120 g) turbinado sugar
¼ cup (80 g) golden syrup
¾ cup (80 g) desiccated coconut
¾ cup (80 g) rolled oats
1⅓ cups (200 g) milk chocolate, roughly chopped

Steps:

  • Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Sift the flour and baking soda together.
  • In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar and golden syrup until pale and fluffy. Add the flour, baking soda, coconut and rolled oats and mix until combined.
  • Roll teaspoons (about ¾ ounce or 20 g) of the mixture into balls and place on the prepared trays, spaced 1¼ inches (3 cm) apart. Flatten slightly with the palm of your hand. Bake for 15 minutes, or until golden.
  • Remove the baking sheets from the oven and transfer the cookies to a cooling rack to cool completely.
  • Melt the chocolate in a heatproof bowl over a saucepan of simmering water, or by using a double boiler. Don't allow the bowl to touch the water.
  • Leave to cool slightly, and when the chocolate has thickened, spread over the base of half the cookies.
  • Sandwich with the remaining cookies and serve. Store leftovers in an airtight container at room temperature.

KINGSTON II



Kingston II image

Yield Serves 1.

Number Of Ingredients 5

1 1/2 ounces dark rum
3/4 ounce gin
1 1/2 tablespoon lime juice
1 teaspoon grenadine
3 or 4 ice cubes

Steps:

  • Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

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