There are always foods that hold special memories, or even just remind you of a feeling, when you eat them. Cupcakes remind me of visiting my grandma when we were little and eating her "little cakes". They were just a basic vanilla cupcake recipe, but to us they were a little bit of magic that melted in our mouths. Whenever I have a salmon sandwich I get the urge to cut it into as many tiny squares as possible, like we use to do when we stayed at my other grandma's house. My sister and I would sit around her table and squeal with excitement as she manged to squeeze in an extra row. And trifle is not trifle unless my Dad's cousin makes it, and only at Christmas. Every Christmas we would all stuff into our already full belly's Ray's trifle, which was soaked in port with rich custard and homemade sponge. Thinking of it now makes me smile as I remember all the delicious Christmas' we spent together as a family.
Another food which spurs memories for me are Kingston biscuits. My Dad use to buy them to have with coffee after dinner. Anything with chocolate we devoured as children, so of course we would sneak as many Kingston's as possible. I was browsing some of my favorite blogs recently and found this recipe on Raspberri Cupcakes for Oat Cookies with Coconut Milk Ganache. It was a must to attempt. I have much to learn about properly rolling biscuits and not over filling the centers, but they still tasted amazing - a biscuit which resembled an Anzac with a chocolaty coconut filling. If you loved Kingston's as a child, or even now, I recommend you try these biscuits and the amazing revelation of using coconut milk instead of cream in the ganache.
Adapted from Raspberri Cupcakes
2 tablespoons honey
1 cup wholemeal self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup rolled oats
2/3 cup brown sugar
1/2 cup desiccated coconut
1/2 cup (125ml) full-fat coconut milk
150g dark chocolate, chopped up into small pieces
Preheat oven to 160°C and line two baking trays with baking paper. Place butter and honey in a small saucepan over medium-low heat. Cook, stirring for 2 to 3 minutes or until butter is melted. Remove from heat. Allow to cool. Mix together flour, bicarb soda, rolled oats and coconut in a separate bowl. Mix wet and dry ingredients until well combined.
Roll heaped teaspoon of dough into balls and press flat on prepared trays, leaving a couple cm for spreading. Bake for 15 minutes or until golden brown. Cool completely.
Prepare the ganache while the cookies cool; place chopped chocolate in a medium sized bowl. Heat coconut milk gradually on a medium-low heat in a small saucepan until the mixture just starts to bubble and steam, about 5-10 mins. Remove from the heat and pour hot coconut milk over the chocolate. Leave to sit for 5 minutes while the chocolate melts. Using a whisk, mix together until all the chocolate has melted and the mixture is smooth. Place in the fridge until the mixture starts to thicken up, about 15 minutes. Spoon or pipe ganache on to biscuits and sandwich together. Leave to set for about 15 minutes. Can be stored in an airtight container for several days but best eaten on the day they are baked as the biscuits will get soggier over time.