The Kingston is my all time favourite biscuit. If I make them myself I feel like it's okay to eat them all the time. I decided adding tahini would be a nice Lady Hester touch.
This is just my go-to oat biscuit recipe...pretty sure it's a River Cottage one. You can coat one side in chocolate for a digestive, or use spelt flour and add them to a cheese board. I have made them quite fat here, just to be greedy really, they are rich and buttery and delicious.
250g wholemeal flour
250g cold cubed unsalted butter
150g soft brown sugar
generous pinch of salt
1 1/2 tsp baking powder
enough milk to form the dough
TAHINI BUTTERCREAM -
225g unsalted butter, softened
3/4 cup tahini
3/4 cup cocoa powder
1 3/4 cup icing sugar
1 teaspoon vanilla extract
Preheat oven to 160 Celsius.
Put all the biscuit ingredients (except milk) in a food processor and blitz until it looks like bread crumbs. Then transfer it to a mixing bowl, add small amounts of milk and bring the dough together with your hands until its firm.
Roll the dough out between two pieces of baking paper to your desired thickness, work quickly or even put half in the fridge, it's tricky once it starts getting sticky. Use a cookie cutter to stamp out biscuits, I got about 30, and bake for about 10 - 15 minutes depending on the thickness you have. They should be turning golden brown around the edge. Leave to cool and make the buttercream.
Beat together the butter and tahini, add the cocoa and beat and then beat in the icing sugar, vanilla, salt and cinnamon. Grab a wooden spoon and make sure it's all mixed into a nice thick chocolatey cream. I put the buttercream on the biscuits with a piping bag and squashed it down with the top biscuit. You could easily use a spoon or knife if you don't have a piping bag on hand. You should definitely eat these with a cup of tea.