Chocolate Baking

Toasted walnut ‘Kingstons’ with yoghurt ganache

Name: Kingston biscuits recipe
Ingredients: 100g unsalted butter, at room temperature; 130g demerara sugar (substitute raw sugar); 1 large egg, at room temperature; 90g plain flour; 1/4 tsp baking powder; 1/2 tsp bicarb soda; 90g rolled oats; 50g walnut; 60g milk chocolate, roughly chopped; 60g dark (70%) chocolate, roughly chopped; 20g unsalted butter; 50g full-fat Greek-style yoghurt, at room temperature

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Toasted walnut ‘Kingstons’ with yoghurt ganache

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by Natalie Paull

CHEF

Sep 19, 2024

"Porous, malty and ‘adult-ifified’ with lightly toasted walnuts. Adding a yoghurt-spiked chocolate ganache takes these out of the packet and into the royal realm of sweets." – Natalie Paull

100g unsalted butter, at room temperature
130g demerara sugar (substitute raw sugar)
1 large egg, at room temperature
90g plain flour
1/4 tsp baking powder
1/2 tsp bicarb soda
1 cup (90g) rolled oats, finely chopped (see notes)
1/2 cup (50g) walnuts, lightly toasted and roughly chopped

Yoghurt ganache

60g milk chocolate, roughly chopped
60g dark (70%) chocolate, roughly chopped
20g unsalted butter
50g full-fat Greek-style yoghurt, at room temperature

Method

1.

Preheat oven to 160ºC/140ºC fan-forced. Grease 2 large baking trays and line with baking paper. Place butter and sugar in a stand mixer fitted with the paddle attachment, and beat on high speed until thoroughly combined. Add egg and beat for 8 minutes, or until fluffy. Sift over flour, baking powder and bicarb. Add oats, walnuts and 1/2 tsp fine salt and beat on low speed until combined. Chill dough for 10-15 minutes to make it easier to handle.
2.

Divide mixture into 16 portions and roll into balls. Arrange 5cm apart on prepared trays. Lightly press each ball and sprinkle with salt flakes. Bake for 40-45 minutes, until golden brown. Cool biscuits on trays for 5 minutes, then transfer to a wire rack to cool completely.
3.

Meanwhile, to make the ganache, melt chocolate, butter and a pinch of fine salt in a heatproof bowl over a saucepan of gently simmering water (don’t let base of bowl touch the water). Remove from heat and stir in the yoghurt. Cool to room temperature, gently stirring often, until thick and spreadable.
4.

To assemble, sandwich biscuits with ganache, and serve.

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Recipe Notes

Store biscuits in the fridge in an airtight container for up to 5 days. You can chop your oats by hand, or pulse in a food processor until finely chopped.