You must bake a batch (or two!) of these biscuits. Allergy or no allergy, these chocolate sandwiched coconut oat biscuits are simply delicious.

I was given this recipe by a co-worker and was quickly told they “taste like Kingston’s”.  (From those outside Australia, the Kingston is a hugely popular biscuit made by Arnotts.)

When Mr Mélanger taste-tested these biscuits (unaware they were part of my ‘Allergy-free baking‘ month), he boldedly declared, “they are better than the Kingston!”

Needless to say, they did not last long.  But they are such a snap to make, I will certainly be baking up another batch.

For me, these biscuits are an example of how you do not have to sacrifice taste, flavour and texture, to accommodate an allergy.  I hope you bake some for yourself, very soon!

{ Oat Crunch Biscuits }

It was the first time I used a nut, dairy, gluten and egg free chocolate.  I was impressed by the dark chocolate made by Kinnerton.

* Ingredients *
180g butter substitute (I used Nuttelex)
90g golden syrup
1 teaspoon bicarb soda
60g rolled oats
120g demerara sugar
150g plain flour
60g dessicated coconut
150g nut, dairy, egg and gluten free chocolate (I used Kinnerton)

* Directions *
Preheat oven to 160C.  Cream butter, sugar and golden syrup until pale and fluffy.  Add flour, bicarb soda, coconut and rolled oats, and beat on slow speed until just combined.  Drop teaspoons of mixture onto paper lined trays.  Bake in oven for 15 minutes or golden.  For the filling, melt chocolate and sandwich biscuits together.  Can be kept in an airtight container for up to 5 days.