Kingston Biscuits

Homemade Kingston Biscuits... golden, crunchy oat biscuits sandwiched together with melted chocolate. An iconic Australian recipe!

5 from 13 votes

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 15

Chilling Time: 30

Total Time: 55

Servings: serves

Calories: 227kcal

Cost: $5

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.

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.

RECIPE NOTES & TIPS

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.