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Quick and Easy Almost Kingston Biscuits

8 comments

Quick and Easy Almost Kingston Biscuits


Almost Kingston Biscuits

the biscuit

  • 1 cup dry roasted cashews
  • 1/2 cup dry roasted almonds
  • 1/2 cup desiccated coconut
  • 1 tablespoon honey*
  • 3 tablespoons maple syrup
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract
  • pinch of salt

the chocolate cream

  • 50 grams 85% dark chocolate, melted
  • 1 tablespoon honey*
  • 1 tablespoon 100% fruit spread**
  1. Preheat your oven to 175°C or 350°F. Line a tray with baking paper.
  2. Place the cashews, almonds and desiccated coconut into your processor and blend at high speed until the mixture resembles a crumb. Add the remaining biscuit ingredients and blend until the mixture is well combined and sticking together. Use your hands, slightly dampened if the mixture is sticky, to shape the mixture into 16 even sized balls. Place the balls on the tray and gently flatten. Bake the biscuits for 12 minutes or until golden. Remove from the oven and allow to cool for 5 minutes before gently transferring them to a cooling rack.
  3. Once the biscuits have cooled, in a small bowl mix together the ingredients for the chocolate cream. Dollop an even amount of the chocolate cream onto the centre of 8 of the biscuits. Top each one with another biscuit and gently press down. Place the biscuits into the fridge to set and to store.
  4. Serve. Eat. Enjoy.

*you can use rice malt syrup if you prefer.

**100% fruit spread is readily available from the supermarket. I like to use a relatively smooth one, such as strawberry, in this recipe.

note – dry roasted nuts are readily available from the supermarket.

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Not Quite Kingstons
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8 comments
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8 comments

Freda October 20, 2016 - 4:35 pm

These look amazing! Bookmarking it 🙂

Reply
Bianca Slade October 22, 2016 - 4:09 pm

Thank you. I hope you enjoy them xx

Reply
Diana November 3, 2016 - 9:17 pm

Did you have a different recipe for them? I remember making some with a cream made from dates, cacao and coconut cream.

Reply
kerryn November 6, 2016 - 2:39 pm

Yes there’s definitely an older version and the biscuit had fewer ingredients.

Reply
Bianca Slade November 6, 2016 - 2:50 pm

There sure is. It is in one of my older books. I have been meaning to redo the photo but I haven’t gotten around to that yet. x

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Bianca Slade November 6, 2016 - 2:48 pm

Sure do!! It is in one of my older books if you have those? I have been meaning to make them again and re-do the photo but I haven’t gotten around to that as yet. x

Reply
Diana November 6, 2016 - 9:29 pm

I am afraid I don’t have the book and didn’t cross my mind to save the recipe.

Reply
Claire O'Kane August 9, 2017 - 10:46 pm

These look amazing Bianca! I am assuming they are diabetic friendly – the biscuit anyway? 🙂

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