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Homemade Kingston Biscuits

Homemade Kingston Biscuits: Sweet Coconut Oat Delights

Try these Homemade Kingston Biscuits—a delightful blend of oats, coconut, and chocolate filling that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Servings: 12 biscuits
Course: Dessert
Cuisine: Australian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Dough
  • 1 cup Plain Flour (All-Purpose Flour) or spelt flour for a nuttier taste
  • 1 cup White Granulated Sugar or caster sugar for a finer texture
  • 1 teaspoon Salt essential for flavor enhancement
  • 1 cup Quick Oats or roll oats pulsed for a finer consistency
  • 1 cup Desiccated Coconut avoid shredded coconut for an even texture
  • 0.5 cup Golden Syrup can substitute with honey
  • 0.5 cup Unsalted Butter or margarine but taste may differ
  • 1 teaspoon Baking Soda (Bicarbonate of Soda) for slight rising during baking
  • 2 tablespoons Water to activate the baking soda
Chocolate Filling
  • 200 grams Milk Chocolate can use dark chocolate for a more intense flavor

Equipment

  • oven
  • mixing bowls
  • Measuring cups
  • Spatula or wooden spoon
  • Baking sheets
  • parchment paper
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the plain flour, white granulated sugar, desiccated coconut, quick oats, and salt.
  3. In a saucepan over low heat, melt the unsalted butter together with golden syrup and water. Stir gently until the butter is fully melted and then add baking soda.
  4. Pour the warm wet mixture into the bowl of dry ingredients and mix them together thoroughly.
  5. Allow the biscuit dough to rest for about 5-10 minutes.
  6. Using a tablespoon, scoop portions of dough and roll them into balls, placing them onto the prepared baking sheets.
  7. Gently flatten each dough ball with your hand and bake in the preheated oven for 12-14 minutes.
  8. Once the biscuits are done, let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack.
  9. Once the biscuits are completely cool, melt your milk chocolate. Spread melted chocolate on the bottom of one biscuit and sandwich it with another.

Notes

Store biscuits in an airtight container for up to 5-6 days at room temperature.