For those who loves the Arnott’s Kingston Biscuits, will like this slice recipe. Kingston Biscuits are basically two crunchy coconutty oats biscuits sandwiched with chocolate ganache. This slice contains the flavour of these biscuits. The base has a slightly crunchy, yet chewy oaty coconut base, topped with a chocolate icing and crumbed Kingston biscuits.
2 cups rolled oats
1 cup desiccated coconut
1/3 cup plain flour
3/4 cup brown sugar
150g unsalted butter
2 heaped tablespoons golden syrup
1/2 teaspoon baking soda
2 cups icing sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
approximately 1/4 cup boiling water
200g packet Arnott’s Kingston Biscuits
Preheat the oven to 180ºC. Line a slice tin (18cm x 28cm) with baking paper.
Place the Kingston biscuits in a food processor. Process the biscuits until they becomes fine crumbs. Place these crumbs into a bowl, set aside for later.
Place oats and coconut in a food processor. Pulse until oats are chopped. Transfer to a large mixing bowl. Add flour and brown sugar. Mix well to combine.
Place butter and golden syrup in a small saucepan over medium heat. Stir occasionally, until the butter has melted. Bring to a simmer, than remove from heat. Stir in the baking soda. Stand for 5 minutes – the mixture will become frothy.
Add butter mixture to the oats flour mixture. Mix well to combine.
Press mixture evenly into prepared slice tin. Bake for 20 minutes or until the top is golden and the centre is just firm, but slightly soft.
Make the icing. Combine icing sugar and cocoa in a bowl. Add enough boiling water to mix until smooth. Add vanilla extract and stir to mix well. Working quickly, pour over the hot slice, spreading to level. Sprinkle with crumbed biscuits, packing the crumbs into the icing.
All the slice to cool completely before removing it from the slice tin to cut into squares or fingers.