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Homemade Kingston Biscuits

Delightful biscuits featuring crunchy oats, sweet coconut, and rich chocolate, perfect for a comforting snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Dessert, Snack
Cuisine: Aussie, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Biscuits Base
  • 200 g rolled oats Provides texture and nutrition.
  • 150 g all-purpose flour For binding the biscuits.
  • 100 g unsweetened shredded coconut Adds sweetness and chewiness.
  • 125 g brown sugar Adds richness.
  • 125 g golden syrup For sweetness; can be substituted with honey.
  • 100 g butter Creates a tender crumb.
Chocolate Coating
  • 200 g milk chocolate Brings indulgence to the biscuits.

Method
 

Baking
  1. Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
  2. In a large bowl, combine the rolled oats, all-purpose flour, shredded coconut, and brown sugar; mix well.
  3. In a small saucepan, melt the butter with the golden syrup over low heat until completely combined and smooth.
  4. Pour the melted butter mixture into the dry ingredients and stir until everything is well mixed, forming a sticky dough.
  5. Shape tablespoons of dough into small balls and flatten them slightly on the prepared baking tray, leaving space between each.
  6. Bake for 12-15 minutes, or until the edges are golden brown. The biscuits should feel firm but not hard to the touch.
  7. Remove from the oven and allow them to cool slightly on the tray before transferring them to a wire rack.
  8. While the biscuits cool, melt the milk chocolate until smooth.
  9. Once the biscuits are cool, spread melted chocolate on one side of half of them, then sandwich them with the other half.
  10. Drizzle any remaining melted chocolate over the top and allow to set completely before serving.

Notes

Make sure your butter is just melted and not boiling to avoid any separation in the dough. Keep an eye on the baking time; the biscuits should be golden but not too dark. Allow the biscuits to cool completely before sandwiching them; this will help the chocolate set better. Store biscuits in an airtight container to keep them fresh and chewy for several days.