They don't call 'em the King of biscuits for nuthin

The other day I read an interesting little fact about humans - although we may be willing to be adventurous with our chocolate and lolly choices, we never stray from our favourite biscuit types.

Groundbreaking? No. Intruiging? Yes.

Personally I will always opt for either Iced Vovos, Scotch Fingers or Monte Carlos. If none are available (which never happens) I just won't buy any, not because I'm stubborn but because I know what I like when it comes to these crumbly treats. And don't even think about trying to get me to eat Lemon Cream Crisps. Yuck.

You see people are very personal about their biscuits. My bother hates dried fruits in baked goods, so if you offer him an Arnott's Fruit Pillow biscuit he will politely decline. My friend Bridget can't stand the combination of mint and chocolate, so she will never be seen tucking into a sneaky Mint Slice. And my sister is often bagged out for her favourite -Chocolate Wheatens; biscuits often found in the cupboards of the elderly.

One biscuit, however, that has remained a staple favourite amongst all young and old is the Kingston, one of Arnotts most loved and recognised baked goodie. Two crunchy, golden, oaty, coconuty biscuits sandwiched together with a layer of milk chocolate icing. Bliss.

Kingstons
Makes about 20 full kingstons (40 separate biscuits)

200g butter
3 tablespoons honey
1 cup rolled oats
1 cup plain flour
1/3 cup raw sugar
1/4 cup desiccated coconut, plus 2 tablepsoons
100g melted fair trade milk chocolate
1 teaspoon cocoa powder

Melt butter and honey together. In a separate bowl add in oats, flour, sugar, and coconut. Add in the melted butter and honey and mix together to form a batter. Using a teaspoon as measurement, spoon little amounts of the mixture into your hand and roll into a small ball. Place on a greaseproof baking tray. Repeat until all of the mixture is used up and try to keep the balls all at a similar size.

Bake in a moderate 180 degree oven for about 10-15 mintues until golden. Leave biscuits on a rack to cool.

Meanwhile, melt the chocolate with about 2 tablespoons of butter. Add in the cocoa powder and the 2 tablepsoons of desiccated coconut. Mix to form a thick icing. When the biscuits are cooled, spoon a mound onto the centre of the flat bottom of one biscuit. Squish another biscuit, bottom down, onto the icing to form a full kingston biscuit. Don't spread the icing out over the whole base of the biscuit because the pressure from the second biscuit will cause the icing to spread. Repeat until all biscuits are sandwhiched together.

Refridgerate for a few hours to let the icing set and remove. Store in an airtight container for a week but chances are they'll be gone by tomorrow!