Homemade Kingston Biscuits Recipes

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HOMEMADE KINGSTON BISCUITS



Homemade Kingston Biscuits image

Crunchy, buttery and sandwiched together with milk chocolate, these Homemade Kingston Biscuits are an aussie biscuits classic. This golden, crispy oatmeal cookie sandwich recipe can be baked in 30 minutes. They're the perfect little treat with a cup of tea and they're great as gifts or for a picnic too.

Provided by Marie Roffey

Categories     Afternoon Tea     Dessert     Snack     Sweets

Time 32m

Number Of Ingredients 10

1 cup plain (all-purp) flour ((130g) )
150 g white granulated sugar ((¾ cup))
¼ teaspoon salt
1 ¼ cups quick oats
⅔ cup fine desiccated coconut
¼ cup golden syrup ((notes))
115 g unsalted butter ((½cup / 1 stick) )
1 teaspoon baking soda (bicarbonate)
1 ½ tablespoons boiling water
200 g milk chocolate ((1 cup))

Steps:

  • Preheat the oven to 180C / 350F / 160C fan forced.
  • In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
  • Combine the golden syrup and butter in a small saucepan and melt together over low heat.
  • Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away.
  • Mix the wet ingredients into the dry ingredients
  • Use a mini cookie scoop (I used size 100) to scoop balls (or about 2 teaspoons) of cookie dough onto baking trays at least 2 inches apart. Don't overcrowd the trays as they spread. Press down on the top of each one to flatten it just slightly.
  • Bake for 12-14 minutes, turning the tray at the halfway point (notes)
  • Once cooled, melt the chocolate in 20 second bursts in the microwave, stirring well between each until JUST melted.
  • Let the chocolate cool to a consistency where it doesn't immediately flatten out when drizzled, then add ½ -1 teaspoon to a cookie and sandwich it together with another. Let them set at room temperature.

Nutrition Facts : ServingSize 29 g, Calories 130 kcal

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