MARGATES

A salute to the great Kingston biscuit — another Australian favourite, consisting of two coconut biscuits sandwiched around a chocolate centre. Our version is slightly better; that’s why it was given the name Margate. If you live in Tasmania, you will know why, but for the rest of you, it simply comes down to postcode: the little southern coastal town of Margate is just a few miles from the town of Kingston, but is considered way better.

MAKES 12 BISCUITS

130 g (4½ oz) butter

1 tablespoon golden syrup or honey

230 g (8 oz) sugar

120 g (4¼ oz) desiccated (shredded) coconut

120 g (4¼ oz) rolled (porridge) oats

2 teaspoons vanilla extract

2 teaspoons bicarbonate of soda (baking soda)

175 g (6 oz) pastry flour, sifted

a pinch of sea salt

½ quantity of creamy vanilla frosting

GANACHE

150 g (5½ oz) dark chocolate, chopped

150 ml (5 fl oz) thin (pouring) cream

Preheat the oven to 180ºC (350ºC/Gas 4). Line two baking trays with baking paper.

In a large saucepan, gently melt the butter and golden syrup, then add the sugar, coconut, rolled oats and vanilla.

Dissolve the bicarbonate of soda in 2 tablespoons of boiling water, then add to the butter mixture. Add the sifted flour and salt and mix well.

Roll into 24 small balls and place on the baking trays, allowing room for the biscuits to spread and flatten during cooking. Bake for 10–15 minutes, or until golden and cooked through. Remove from the oven and cool on the trays.

To make the ganache, put the chocolate in a heatproof bowl. Bring the cream to the boil in a small saucepan and pour over the chocolate. Leave to melt for 2 minutes, before mixing to a smooth, shiny ganache.

Add 150 g (5½ oz) of the ganache to the frosting, to make a chocolate frosting.

To assemble the biscuits, pipe a ring of chocolate frosting around the edge of half the biscuits. Place a spoonful of ganache in the centre and pop a lid on top.

The biscuits will keep in an airtight container in a cool dark place for up to 1 week.

RAZZLE DAZZLE

You could add some salty caramel to the frosting, or a nip of liqueur, such as amaretto or Grand Marnier.