Easy Kingston Slice

Kingston slice cut into squares and stacked on a white stand platter.

This easy Kingston Slice recipe is a delightful reinterpretation of the classic Kingston biscuits. Featuring a golden oat Kingston base layer with a creamy milk chocolate topping!

Course Dessert

Cuisine Australian

Keyword Kingston Biscuits

Prep Time 20

Cook Time 20

Resting/Chilling Time 2

Total Time 2 40

Servings squares

Calories 168kcal

Author Samantha Pickthall

Ingredients

Base

1 cup (150g) all-purpose flour, scoop & leveled
1 cup desiccated coconut
3/4 cup old-fashioned rolled oats
2/3 cup packed light brown sugar, how to pack
150 g unsalted butter
3 Tbsp golden syrup
1 tsp baking soda

Chocolate Topping

180 g milk chocolate block, broken into squares
1 tsp coconut oil

US Customary - Metric

Instructions

Base

Prepare Oven & Tin: Preheat your oven to 160ºC (320ºF) fan-forced. Line a 11 x 7-inch (20cm x 30cm) rectangle slice tin with parchment paper. Set aside.
Mix Dry Ingredients: In a large mixing bowl, add flour, coconut, oats and sugar. Mix with a wooden spoon until well combined.
Heat Butter and Syrup: In a small pot, melt the butter and golden syrup over low-medium heat, stirring occasionally.
Add Baking Soda: Once butter has melted, sprinkle in the baking soda and stir until it turns foamy.
Mix with Dry Ingredients: Immediately pour it into the dry ingredients, mixing until well combined.
Transfer To Tin: Press the mixture firmly into the lined tin.
Bake: Bake for 20 minutes until golden.
Cool in Tin: Remove from the oven and allow it to cool in the tin for 1 hour or until it reaches room temperature.

Chocolate Topping

Prepare Double Boiler: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top.
Melt Chocolate: Add the broken up milk chocolate to the bowl and slowly melt over low-medium heat, stirring until melted and smooth.
Add Coconut Oil: Stir through the coconut oil until melted and combined. Remove from the heat.
Spread Over Base: Pour the melted chocolate over the cooled slice in the tin, spreading it out evenly.
Set: Refrigerate for 1-2 hours until chocolate is set.
Slice and Serve: Lift it out of the tin and place it on a cutting board. Let it sit for 5-10 minutes for the chocolate to come slightly to room temperature so it does not crack when you cut it. Slice into squares with a sharp knife. Enjoy!

Notes

Store: In an airtight container at room temperature or in the fridge for 1 week.

Freeze: Freeze slices by placing them in an airtight freezer-safe container or zip-lock bag in single layers separated by a sheet of parchment paper to prevent them from sticking together. Label with the name and date. Freeze for up to 3 months.

Thaw: Frozen slices at room temperature for several hours or in the fridge overnight until thawed.

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