Friday, April 24, 2015

Aussie Anzac Kingston Biscuits



It was my intention to call these Cream filled Anzacs or something like that but when I made them they just screamed out 'Kingstons'. I hope it's of no offence to have Kingston associated with Anzac but for culinary purposes they are a marriage made in wicked biscuit heaven. The boys eyes lit up when I showed them.


If you know me or you follow me then you won't be surprised these have popped their little heads up again. These biscuits are a combination of 2 of my previous recipes. The Anzac Biscuits from last year and the chocolate cream filling is from last weeks Choc Choc Chip Pea Protein Muffins with Fluffy Pea Protein Frosting. Both recipes are great by themselves or combined to make this indulgent biscuit or cookie as they say in the states.



My piping skills need work, as you can see they're a bit wonky but hey, it's all about the taste, texture, crunch, soft gooey filling and Mmmm factor that matters in the end and these have it all. If you make a full batch of the chocolate frosting to fill them then i suggest you make a double batch at least of the  biscuits. Any left over can be used to frost muffins or cakes later as it stores really well in the fridge. This batch was nearly a week old and it's perfect.


Aussie Anzac Kingston Biscuits

Makes: 10

Ingredients and Preparation:

Anzac Biscuits

1 cup almond meal
1 cup dried coconut
¾ - 1 cup rolled oats or quinoa flakes
1/2 - 1 cup coconut sugar (I accidentally added a full cup and they come out lovely, very light and crunchy but 1/ 2 is enough)
½ tsp bi-carb soda

  • Add above ingredients to a large mixing bowl , stir to distribute ingredients, especially bi-carb, evenly then add
3 tbs honey
3 tbs melted coconut oil

  • Stir through until it is well distributed and crumbly, you may need to use your  hands, then add
1 tbs water

  • Mix it through until the mix gets sticky as this is what will hold it together. Then place tablespoons onto a baking tray and bake for 20-25 minutes in a preheated 150oc oven.
  • Allow to cool and harden before removing them from the tray and adding the filling. 
TIP:

I used my tablespoon measurer which is domed shape to make these, just make sure it is damp so that you can remove the unbaked biscuit to put it on the baking tray. There's no need to flatten it as they will spread out while they bake.


Chocolate Filling:

Ingredients:

½ cup coconut sugar
3 large tbs pea protein powder * or rice flour
2 tbs raw cacao powder
2 tbs coconut oil
2-4 tbs coconut milk, almond milk or water

Preparation:

  • Add all ingredients starting with only 2 tbs milk or water to a mixing bowl and mix with a cake mixer with the whisking attachments to create a smooth and fluffy frosting. If the mix is too dry add more liquid 1tbs at at time. 
  • Spoon into a piping bag with a decorative nozzle and pipe onto the muffins 
  • Alternately you can spread the mixture onto the muffins with a spatula or smooth knife.
  • Quietly devour a few then store the rest in the fridge so that they maintain there light, crunchy texture. 
Enjoy! 

1 comment:

  1. Wow! Another incredibly amazing sweet treat for me to try! Thank you for sharing your Aussie Anzac Kingston Biscuits with us at the Plant Based Potluck Party! I'm pinning and sharing.

    ReplyDelete

Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

Labels

baking (70) bread (13) breakfast (72) Dairy free (211) dessert (90) Dinner (51) dips and sauces; sauces (43) extra's (17) Fitness (6) gluten free (231) Grain free (169) low calorie (51) lunch (85) Paleo (201) raw food (122) salad (21) smoothie (8) snacks (194) vegan (162) vegetarian (45)