Some biscuits never go out of style, and Kingston biscuits are one of them.
These homemade Kingston biscuits are golden, crunchy oat biscuits sandwiched together with melted milk chocolate, an Aussie classic baked in no time. If you love a nostalgic homemade biscuit, you'll also want to try my Monte Carlo Biscuits or Jam Drops.
A Quick Look At The Recipe
✅ Recipe Name: Kingston Biscuits
🕒 Ready In: 25 minutes
👪 Serves: 20
🍪 Calories: 227kcal per serve
🥣 Main Ingredients: quick oats, plain flour, golden syrup, milk chocolate
📖 Dietary Info: can be made vegan
⭐ Why You'll Love It: Golden, crunchy oat biscuits sandwiched with melted chocolate, an Aussie classic ready in 25 minutes.
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"These were fun to make. And very yummy." - Mary
Arnott's biscuits are such iconic biscuits in Australia, with two of the most well-known being their Chocolate Ripple biscuits (hello Chocolate Ripple Cake!), and their Marie biscuits, used in the base of so many of my easy no-bake slices.
Similar to Anzac Biscuits, these Kingston biscuits are made with quick oats, giving crispy, buttery biscuits made all the more special when sandwiched together with a layer of delicious milk chocolate.
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Why You're Going To Love This Recipe
- Basic and budget-friendly - no special ingredients required; you likely already have everything in the pantry.
- A little bit special - the layer of milk chocolate makes these bite-size biscuits feel more special than your typical baked cookie.
- Make a great gift - wrap half a dozen up in a clear bag and tie with a ribbon for a lovely gift for a neighbour or friend.
- Conventional and Thermomix - both simple methods included in the recipe card.
Biscuit Ingredients
This is a budget-friendly recipe, with staple baking ingredients being all that's required.
- Quick oats - similar to rolled oats, except thinner, so they cook faster and give a smoother texture.
- Caster sugar - fine white sugar that dissolves more easily than standard granulated sugar.
- Desiccated coconut - finely ground coconut adds to the crunchy texture.
- Golden syrup - you can substitute corn syrup, honey or maple syrup, but golden syrup gives the best flavour here.
Variations
- Vegan - swap the butter for a good quality vegan butter and use dairy-free chocolate melts (a reader-tested swap that works well).
- Dark chocolate - swap the milk chocolate for dark chocolate melts for a less sweet finish.
- White chocolate - sandwich with melted white chocolate instead for a change.
- Extra crunch - add a tablespoon of finely chopped roasted almonds to the dry mixture.
How To Make Kingston Biscuits
These crunchy little biscuits, with their layer of creamy milk chocolate, taste so much better when they're homemade.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Prepare the dry ingredients. Preheat the oven to 160°C fan-forced. Combine the quick oats, plain flour, caster sugar, coconut and a pinch of salt in a large bowl.
- Step 2: Melt and mix. Melt the butter, golden syrup and water, stir through the bi-carb (it will froth up), then pour over the dry ingredients and mix well.
- Step 3: Bake. Roll into teaspoon-sized balls, place on lined trays and press down lightly. Bake for around 12 minutes until lightly golden, then cool on the trays for 10 minutes before transferring to a wire rack.
- Step 4: Sandwich with chocolate. Melt the milk chocolate and allow it to cool and thicken slightly. Spread a teaspoon onto the flat side of one biscuit and sandwich together with another. Set aside to allow the chocolate to set.
Recipe Tips
- Top tip: use quick oats rather than rolled oats, they're thinner and give a smoother texture.
- Ensure your flour and bicarb are fresh for the crispiest biscuits.
- Choose a good quality chocolate - the layer really shines through in these biscuits, so it's worth the extra spend.
- Roll them small - since you're sandwiching two together, bite-size is best.
- Watch closely towards the end of baking - you want lightly golden, they'll crisp up further as they cool.
- Storage: store in an airtight container at room temperature for 3-5 days.
- Freezing: freeze in an airtight container with baking paper between layers for up to 3 months.
Kingston Biscuits FAQs
Quick oats are steamed longer and rolled thinner than rolled oats. This makes them cook faster and gives a smoother texture, which suits these biscuits better than the chewier texture of rolled oats.
Yes, you can replace it with corn syrup, honey or maple syrup, however golden syrup gives the most authentic flavour in this recipe.
Yes. Swap the butter for a good quality vegan butter and use a dairy-free chocolate for the filling, this substitution works well.
Yes, lining all trays with baking paper makes clean up easier and reduces the risk of the biscuits sticking.
More Easy Homemade Biscuits
Here's some more cafe-style biscuits that are perfect with a cuppa, and also make great lunch box fillers or after school treats:
Kingston Biscuits
Ingredients
- 100 g (1 ¼ cups) quick oats
- 150 g (1 cup) plain flour
- 165 g (¾ cup) caster sugar
- 85 g (1 cup) desiccated coconut
- pinch of salt
- 125 g butter
- 80 g (¼ cup) golden syrup
- 1 teaspoon bi-carbonate soda
- 250 g milk chocolate melts or cooking chocolate
Instructions
Conventional Method
- Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
- Combine the quick oats, plain flour, caster sugar, coconut and a pinch of salt in a bowl.
- Place the butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.
- Stir through the bicarbonate of soda.
- Pour the butter mixture over the oat mixture and stir to combine.
- Roll the mixture into teaspoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
- Bake for 12 minutes or until lightly golden around the edges.
- Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.
- Once the biscuits have completely cooled, place the milk chocolate melts into a microwave safe bowl. Melt on 50% power in 30 second bursts or until just melted. Allow to cool until slightly thickened.Spread a teaspoon of melted chocolate onto the flat side of one of the biscuits and sandwich together gently with another. Set aside to allow the chocolate to set.
Thermomix Method
- Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
- Place the butter, golden syrup and caster sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.
- Add the bicarbonate of soda and 2 tablespoons of cold water to the melted butter mixture and mix for 10 seconds, Speed 3.
- Add the quick oats, plain flour, coconut and a pinch of salt. Mix together for 40 seconds, Reverse, Speed 2.
- Roll the mixture into teaspoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
- Bake for 12 minutes or until lightly golden around the edges.
- Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.
- Once the biscuits have completely cooled, place the milk chocolate melts into a clean and dry Thermomix bowl. Grate for 10 seconds, Speed 8.Melt for 4 minutes, 50 degrees, Speed 2, or until melted.Allow to cool until slightly thickened.Spread a teaspoon of melted chocolate onto the flat side of one of the biscuits and sandwich together gently with another. Set aside to allow the chocolate to set.
Notes
- I recommend using quick oats, rather than rolled oats, as quick oats are thinner and so give a smoother texture to the biscuits.
- Ensure your flour and bi-carb soda are both fresh for the crispiest biscuits.
- Choose a good quality brand of chocolate melts, or block of baking chocolate, as the taste is often superior to some of the cheaper brands
- Roll them small - as you are sandwiching two biscuits together, they are best to be bite size.
- All ovens are slightly different, so keep an eye on these biscuits towards the end of baking time. You want them to be lightly golden. They will crisp up as they cool.
- Storing - these cookies can be stored in an airtight container at room temperature for 3-5 days.
- Freezing - Kingston biscuits can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 3 months.
Jan Carter says
Could I make these vegan by changing the butter or would they be too oily do you think?
Lucy says
Hi Jan, I haven't tried that sorry!
Kristy says
Just use vegan butter and it’ll be fine.
Karen says
Excellent recipe, simple and quick
Mary says
These were fun to make. And very yummy.
I think cost needs to be altered as the good quality choc chips are over $5 a packet.