Whenever my mother would buy a packet of Arnott's Assorted creams (if she hadn't made some bikkies) I would be one of the guilty Kingston nappers (perhaps I even opened a packet or two before the other biscuits were eaten  ). When I saw a wheat based recipe for home made Kingstons I simply had to convert it to gluten free.

This recipe works well with Bakers' Magic flour made with golden flaxseed flour and also with the blend made with brown flaxseed flour.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

Dry 

165 g  Bakers' Magic Gluten free flour

35 g Maize starch (cornflour from corn)

150 g Raw sugar

1/4 tsp Bicarb

1/2 tsp Baking powder

1/4 tsp Salt

50 g Desiccated coconut

40 g Buckwheat flakes

 

Wet 

180 - 200 g Butter (melted)

40 g Golden syrup

1 Egg

25 g Water

 

Choccy filling

300 g Chocolate (milk)

30 g Oil (I use Rice bran oil)

I have made the filling with white chocolate but I didn't like it as much. 

 

 

Method

Biscuit base

Mix all the dry ingredients together.

In a separate container melt the butter & mix in the other wet ingredients.

Combine wet & dry ingredients until you have a uniform dough.

Flatten dough and wrap it in plastic clingfilm, beeswax or baking paper. 

Freeze the dough for approx 20 - 30 mins. The dough needs to be cool but not frozen.

Turn oven on to 150 C (fan forced).

Line 2 or 3 trays with baking paper.

Bring the dough out of the freezer. Transfer to a pastry mat and knead until the dough is pliable.

Roll out between two sheets of baking paper to a thickness of 6 mm.

Cut dough with a 4 or 5 cm round cutter. 

Transfer cut shapes to the baking trays. (Use a knife/palette knife to transfer the shapes). I had 20 bikkies per tray.

Roll out the scraps of dough and cut out more rounds. Transfer to baking tray.

Repeat rolling out, cutting & transferring shapes to the trays until there is no more dough left. 

Bake in oven for 15 - 17 mins. (If the bikkies aren't crunchy put them back in the oven at 100 C to dry them out a bit).

Allow biscuits to cool. 

Choccy filling

Melt the chocolate with the oil. Allow to cool a little before using. If it is too warm it will run off the biscuit. 

Put a dollop (use a spoon or piping bag) of choccy filling onto the base of one biscuit. Place another biscuit on top to create a delicious sandwich. 

Allow chocolate to set before storing biscuits in an airtight container.  

Simply enjoy :)