The only thing better than a Kingston cookie fresh from the pack is a homemade one. The oaty, golden syrup cookie could easily disguise itself as an Australian Anzac cookie but is transformed when combined with silky milk chocolate. With ingredients that are most likely already in your pantry, it is a recipe that you will return to time and time again.

　　

Ingredients

Makes 12 cookies

　　1⅓ cups (165 g) all-purpose flour

　　1 tsp. baking soda

　　5½ ounces (150 g) unsalted butter, at room temperature

　　½ cup (120 g) turbinado sugar

　　¼ cup (80 g) golden syrup

　　¾ cup (80 g) desiccated coconut

　　¾ cup (80 g) rolled oats

　　1⅓ cups (200 g) milk chocolate, roughly chopped

　　

Step 1

Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Sift the flour and baking soda together.

　　

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar and golden syrup until pale and fluffy. Add the flour, baking soda, coconut and rolled oats and mix until combined.

　　

Step 3

Roll teaspoons (about ¾ ounce or 20 g) of the mixture into balls and place on the prepared trays, spaced 1¼ inches (3 cm) apart. Flatten slightly with the palm of your hand. Bake for 15 minutes, or until golden.

　　

Step 4

Remove the baking sheets from the oven and transfer the cookies to a cooling rack to cool completely.

　　

Step 5

Melt the chocolate in a heatproof bowl over a saucepan of simmering water, or by using a double boiler. Don’t allow the bowl to touch the water.

　　

Step 6

Leave to cool slightly, and when the chocolate has thickened, spread over the base of half the cookies.

　　

Step 7

Sandwich with the remaining cookies and serve. Store leftovers in an airtight container at room temperature.

　　Excerpted from JUST DESSERTS: Good Things Come to Those Who Bake by Charlotte Ree. Copyright © 2021. Available from Running Press, an imprint of Hachette Book Group, Inc. or Amazon.