If you’re an Aussie, then you’ll know these biscuits well. If not, you need to get to know them because not only are these Homemade Kingston Biscuits easy to make but they’re also classic Aussie biscuits for a good reason.
Don’t you love being able to make favourites from scratch? Just like these Oreo Cookies or my Custard Powder, making classics from scratch just makes you feel good and, often, it’s way easier than you think to make your own too.
You know what else makes you feel good? Simple oatmeal cookies, filled with chocolate.
And that’s what these homemade Kingston biscuits are. A super simple mixture of ingredients that come together with a spatula and a bowl. You don’t even need a mixer to handle this dough. The dough doesn’t need refrigeration meaning these biscuits can go from non-existence to baked in half an hour.
They taste just like a shop-bought Kingston which, for those who don’t know, is amazing!
What are Kingstons?
Kingston Cream Biscuits are a famous Aussie icon cookie (known as a biscuit in Australia) made by Arnott’s. Two small, golden oatmeal cookies are sandwiched together with a chocolate cream centre.
Recreating a classic in your own kitchen starts with a look over the ingredients panel of the original. Keep the stuff you know, dump the things you can’t pronounce then get into the kitchen and start testing. That’s exactly what I did when I re-created these Buttery Sultana Cookies and now these Kingstons too.
Looking at the ingredients panel on a pack of Kingstons, they’re much like Anzac biscuits. Well I already have a delicious Anzac biccie recipe so, I played with that slightly and used plain melted chocolate for the centre and, by George, we have Kingstons.
I chose to use just a plain melted milk chocolate for the chocolate cream and used eating chocolate, since melting this kind of chocolate normally results in it not setting completely hard again. That’s perfect for the centre of these cuties.
Are Kingstons Crispy Cookies?
Yes, the biscuits are meant to be crunchy, crispy all the way through. Keep an eye on them in the oven as you want to find that perfect point where they are golden enough but also going to cool down to completely crunchy cookies.
But don’t worry if they cool and aren’t crunchy – they will still be totally delicious.
How To Make Homemade Kingston Biscuits
- Start by mixing some dry ingredients together in a bowl – flour, sugar, coconut, quick oats and salt.
- Now melt together butter and golden syrup (see below for more about golden syrup).
- Mix some boiling water and baking soda then add it to the butter mixture. I love watching this, as it reacts and start foaming immediately.
- Now pour those wet ingredients into the dry ingredients and mix it up.
- I use the smallest cookie scoop I have which is a size 100 (or basically 2 teaspoons) and scoop little balls of dough.
- Sit them 2 inches apart on a baking tray (since they will spread) and bake for 12-14 minutes. Every oven is different so test one first to see how it turns out. It needs to be golden and once cooled it should be crisp all the way through. The dough will happily wait for your test one to do it’s thing.
- Now just melt some milk chocolate, let it cool to the point that it holds shape a little and then use about ½ – 1 teaspoon to sandwich the cookies together.
What Is Golden Syrup?
Golden syrup is very much like a paler version of treacle. It’s a golden, inverted sugar syrup and used in many UK and Aussie recipes.
While golden syrup has it’s own distinct flavour, you could certainly swap it for maple syrup or honey in this recipe (or even treacle). If you can, try to get the real thing because it’s also great over pancakes or scones. Try looking for Lyles Golden Syrup online.
How Long Do Homemade Kington Biscuits Keep?
These cookies are great as gifts since they keep well for 5-6 days. I mean, I’d probably eat them after that too, if there were any left but lets just stick to 5-6 to be all food-safety conscious.
You can freeze these too. Simply into an airtight container and freeze for 2-3 months. Thaw them at room temperature for 30 minutes.
With the gift-giving season upon us, I’ll bet you know a few people who would love a batch of crunchy, buttery biscuits filled with chocolate? Dunked or not, there’s nothing better with a cuppa than a Kingston biscuit.
More Filled Cookies
- Garibaldi Biscuits
- Jam Filled Speculaas Cookies
- Homemade Custard Creams
- Traditional Lemon Melting Moments
- Chocolate Peppermint Cookies
For best results, always weigh ingredients where a weight is provided
- 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
- 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.
- If you can’t find golden syrup, you can substitute maple syrup, honey or treacle (they will be darker with treacle).
- I use quick oats but you can use full rolled oats.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
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