2 homemade Kingston Biscuits stacked on top of one another. They sit on a sheet of bakign paper with others lying around them.
4.67 from 6 votes

Homemade Kingston Biscuits

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 30 cookies
Calories: 130kcal
Author: Marie Roffey
PRINT PIN
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.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Australian
Keyword: chocolate filled cookies, chocolate sandwich cookies, kingston biscuits, oatmeal cookies

Ingredients

  • 1 cup (130g) plain (all-purp) flour
  • 150 g (3/4 cup) white granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups quick oats
  • 2/3 cup fine desiccated coconut
  • 1/4 cup golden syrup (notes)
  • 115 g (1/2 cup / 1 stick) unsalted butter
  • 1 teaspoon baking soda (bicarbonate)
  • 1 1/2 tablespoons boiling water
  • 200 g (1 cup) milk chocolate

Instructions

  • 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 1/2 -1 teaspoon to a cookie and sandwich it together with another. Let them set at room temperature.

Notes

Equipment used: cookie trays, mini cookie scoop
  1. If you can’t find golden syrup, you can substitute maple syrup, honey or treacle (they will be darker with treacle).
  2. I use quick oats but you can use full rolled oats.
  3. 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).
  4. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.

WANT MORE COOKIES? CLICK HERE