In 2008 I launched a new venture "Rie's Kitchen" where I can indulge my passion of making jams, sauces and preserves and growing my own fruit and vegetables. Over a number of years, many friends and relatives have gladly taken home products of my larder, so now its time to share the passion with others. I have opened an online store attached to this website for all to enjoy!
This blog will document this journey. Who knows where we will end up?
When I was a kid, I can honestly say I had never heard of Kingston biscuits. We seldom had "bought biscuits", and if we did, they were the classic assortment – never any of the "fancy" cream biscuits. By the mid-1980s, when I was in high school, we occasionally had the cream assortment for special occasions. Although Kingstons had been manufactured in Australia since 1926, they didn't become a standard biscuit in the cream assortment until 1984 – and what a revelation that was. An oaty, coconutty twin biscuit joined together with a milk chocolate cream.
Now, as a coeliac, most commercial biscuits are off limits due to the use of oats, wheat flour, and many of the thickeners also used. As a proud member of the Country Women's Association of Victoria, I often bake for cake stalls and "pop-up" shops. One of the CWA mainstay biscuits is Yo-yos. I find these far too sweet for my tastes, so to have a gluten-free cream biscuit option, I began to work on a recipe for Kingstons as an alternative. I can honestly say that my Kingstons sell well to those seeking a gluten-free alternative, as well as to those on regular diets. It's probably the chocolate!
Why isn’t chocolate always gluten-free? There are two explanations for why gluten finds its way into chocolate products. It’s either included in an ingredient added to flavour the chocolate, such as in a cookies and cream chocolate bar. Alternatively, it’s used as a thickener.
“If you use a very good chocolate then there is no gluten in it,” says confectioner Jodie Neilson from New Farm Confectionery in Brisbane. “If you choose a very good, high percentage dark chocolate, then there also shouldn’t be any milk solids in it either.” (https://agfl.com.au/is-chocolate-gluten-free/)
Therefore, it's important that you always read the label on any chocolate you buy. High-percentage dark chocolate is always a good starting point. To make these, I use at least 70% cacao chocolate. I find up to 85% cacao is also delicious, but any higher and the ganache's bitterness isn't balanced by the biscuit's sweetness.
For full instructions, you can view my YouTube video via the link below.
Makes 24 biscuits
Ingredients:
• 160 g salted butter at room temperature
• 115 g brown sugar
• 1 tbl golden syrup
• 1 extra large egg
• 200 g gluten free plain flour
• 80 g shredded coconut
• 50 g quinoa flakes
Filling
• 200 g dark chocolate
• 30 g unsalted butter
Preheat oven to 180°C fan forced.
Line 2 large baking trays with baking paper.
Cream together unsalted butter and brown sugar until light in colour.
Add in egg and golden syrup and beat again until fluffy.
Fold in flour, coconut and quinoa flakes until it comes together into a smooth dough.
Take a small teaspoon of dough and round into balls. (approx 8 g each). Place onto prepared trays a few centimetres apart and press down with your fingers. They will spread a little.
Bake for 6-8 minutes until golden brown. Cool on the tray.
Filling:
Place chocolate and butter in a microwave safe bowl. Microwave on high for 30 seconds. Stir well and microwave for another 30 seconds. Mix well and the last of the chocolate will melt and the mixture will thicken and resemble ganache.
Working quickly, take a teaspoon of the chocolate mix and place a dollop onto the flat side of one biscuit. Pop another biscuit on top and press down together. Allow to set for 5 minutes before enjoying with a cuppa!
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