Kingston Biscuits are an Aussie classic. Crunchy, chewy, buttery oat and coconut cookies are sandwiched with milk chocolate and so easy to make!
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Ingredients
- 130 g plain flour (all-purp flour) (1 cup)
- 150 g white granulated sugar (¾ cup)
- ¼ teaspoon salt
- 100 g quick oats (1 ¼ cups / 3 ½oz) (notes 3)
- 57 g fine desiccated coconut (⅔ cup/2oz)
- ¼ cup golden syrup (83g / 3 oz) (notes 2)
- 115 g unsalted butter (½ cup / 1 stick / 4oz)
- 1 teaspoon baking soda (bicarb soda)
- 1 ½ tablespoons water (6tsp, notes 1)
- 200 g milk chocolate (7oz)
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Line 2-3 large baking sheets with baking paper.
- In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
- Combine the butter, golden syrup and water in a small saucepan and melt together over low-medium heat until fully combined and hot but don’t let it boil.
- Remove the pan from the heat and stir in the baking soda until it’s fully dissolved in. It should start to get frothy almost straight away.
- Mix the wet ingredients into the dry ingredients with a spatula until fully combined and there is no dry flour mixture left.
- Let the dough sit at room temperature for 5-10 minutes to firm up slightly.
- Roll balls of about 2 teaspoons of cookie dough. I use a mini cookie scoop - size 100 to scoop them then roll by hand. Place them onto a baking sheet at least 2 inches apart. Don’t overcrowd the trays as they spread to about double their width. Press down lightly on the top of each one to flatten it just slightly - they should be about ⅔ of the height they started at.
- Bake for 12-14 minutes (notes 7) until deep golden brown. Let them sit on the tray for 5 minutes then transfer to a wire cooling rack.
- Immediately after coming out of the oven, if they’re misshapen you can swirl a larger round cookie cutter around them to round them up a bit. This will also make them a bit thicker and smaller in width.
- Once cooled, melt the chocolate in a bowl over a pan of gently simmering water. Or microwave in 20 second bursts, stirring thoroughly 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- If you can’t find golden syrup, you can substitute brown rice syrup, honey or treacle (they will be darker with treacle).
- If you can’t find quick oats just pulse rolled oats in a food processor to about ⅓ of their original size. Be careful not to make them too small or turn it into flour.
- The cookies spread ever so slightly more on a light coloured pan than a dark one. Once baked they should be around 4.5-5cm wide so about double the width of the cookie dough balls you started with.
- 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 1-2 minutes before the recipe suggests.
- The cookies should be nice and deep golden brown at 12 minutes and they will be a little chewy on the inside. The extra 2 minutes, though keep a close eye on them, will make them more crunchy (closer to the store-bought version).
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
