Five vegan and gluten-free kingston biscuits are arranged on a round blue plate. In the background two blue mugs sitting on saucers are filled with black tea.

With a crunchy coconut biscuit and creamy chocolate filling our gluten-free and dairy-free Kingston biscuits are just like your store-bought favourite, but without the gluten and dairy!

Dairy-Free Kingston Biscuits

Recipe Cara Boatswain | Photographer Brandee Meier
If you've been missing Kingston biscuits since adopting a gluten-free diet, then we have very good news for you. These biscuits are just like the Kingston you remember, but without the gluten. They're dairy-free too.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Baking
Servings 12 makes

Ingredients
 

  • 60 g dairy-free-margarine
  • 1/3 cup firmly-packed brown sugar
  • 1 egg
  • 1 cup gluten-free self-raising flour
  • 1/3 cup shredded coconut

FILLING

  • ½ cup gluten-free icing sugar
  • 100 g dairy-free chocolate
  • 2 tablespoons dairy-free milk
  • 1 tablespoon dairy-free margarine

Instructions
 

  • Preheat oven to 180°C and line two baking trays with baking paper.
  • Place margarine and sugar in a mixing bowl and beat with an electric mixer until light and creamy.
  • Add egg and flour and mix until combined, then use a wooden spoon to stir through coconut.
  • Roll teaspoons of mixture into balls and place on trays 5cms apart. Use a fork to press down. Bake for 15 minutes or until golden. Transfer to a wire rack to cool.
  • While cooling, place chocolate and margarine in a microwave-safe container and heat on high for 30 seconds. Remove and stir. Repeat until chocolate is melted and smooth.
  • Spoon chocolate mixture onto the flat side of one of the biscuits. Place another biscuit on top to complete the sandwich. Allow filling to set before serving.
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