Homemade Kingston Biscuits feature two golden biscuits sandwiched with a luscious creamy chocolate filling. These sweet biscuits capture the essence of nostalgia and evoke fond memories of enjoying a spread of Arnotts Cream Favourites with a hot cup of tea.
They captivate taste buds with their crispy coconut and oat biscuits sandwiching a velvety smooth chocolate cream filling.
A somewhat similar rendition to Chocolate Wheatens.
From their enticing aroma to the heavenly mouthfeel, every bite of these homemade Kingston biscuits evokes a sense of comfort and nostalgia.
While the coconut and oat biscuits are reminiscent of my healthy Anzacs, the Australian Kingston takes it up a notch with its buttery chocolate filling.
As you take your first bite, the biscuit’s crispy yet soft exterior yields to reveal the heavenly combination of tender coconut and oat within.
Followed by the smooth luxurious chocolate cream filling that melts delectably on the tongue leaving a lasting impression.
🍫 Why You Will Love This Recipe
- Homemade nostalgia revived.
- Easy oat and coconut biscuits.
- Quick 2-ingredient milk chocolate filling.
- Baked to golden perfection.
- Perfect tea-time treats.
As you can tell, the joy of Kingston biscuits truly does go beyond their taste.
Whether you enjoy them alone with a cup of tea or a hot mug of Milo or share them with loved ones, Kingston biscuits offer a connection to the past and an escape into a world of homemade bliss.
📋 Ingredient Notes & Substitutions
- All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients.
- Desiccated coconut: is also known as finely shredded coconut. Do not substitute with coconut flakes or bigger shredded coconut.
- Old-fashioned rolled oats: which are whole rolled oats. This recipe has not been tested using quick oats, steel-cut oats, or instant oats.
- Light brown sugar: can be substituted with coconut sugar, the biscuits may turn out a little crunchier.
- Salted butter: can be substituted with unsalted butter, just add a pinch of fine salt/Kosher salt to the recipe.
- Golden syrup: can be substituted with the same quantity of rice malt syrup.
- Baking soda: do not substitute this for baking powder.
- Milk chocolate: you can also use dark chocolate.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, combine the flour, oats, coconut and sugar.
Step two: In a small pot, combine butter and syrup over low-medium heat until melted, then turn off the heat.
Step three: Immediately sprinkle over the baking soda then give it a quick stir to combine.
Step five: Immediately pour it into the dry mixture. Mix until it’s well combined and a soft dough forms.
Step six: Scoop up 2 level teaspoons (15g or 0.5oz) of the mixture and roll into a tiny ball.
Place on the lined tray and press down slightly using the palm of your hand to flatten it into a thick disc/biscuit. Repeat with the remaining mixture, leaving a gap between each to allow for spreading.
Step seven: Bake for 7-8 minutes until golden and crisp. They’ll be delicate and soft but will firm as they cool.
Remove from the oven and cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Step eight: Prepare a double boiler by placing a medium-sized heat-proof mixing bowl over a small-medium size pot of simmering water.
Break up milk chocolate and place it into the bowl along with the butter. Gently melt over low heat, while mixing occasionally, until both are completely melted.
Once the butter melts and you mix it through the chocolate, it will turn thick quickly.
Step nine: Dollop 1 heaped teaspoon of chocolate filling onto the bottom side of one biscuit. Take another biscuit and gently press and rotate it to sandwich them together.
TIP: Rotate the top biscuit to spread the filling out evenly to the edges, while pressing it down. Repeat with remaining biscuits.
Serve and enjoy straight away!
💭 Expert Tips
- Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Add baking soda immediately: after turning the heat off the pot with the melted butter and syrup, stir through the baking soda while the mixture is still hot.
- Pour the frothy mixture into the dry ingredients immediately: straight after you stir through the baking soda, pour the mixture over the dry ingredients and combine.
- Make the biscuits small: Use 2 teaspoons of the dough to create each biscuit. Kingstons are meant to be small-medium in size.
- Leave a gap between each biscuit: The biscuits will spread and flatten out during baking so be sure to leave a small gap (approx. 1 inch/3cm) between each biscuit.
- Spreadable chocolate filling: Be sure to only add the filling when it’s a thick and spreadable consistency. If it’s too thin, wait and allow it to cool slightly until it thickens up.
⏲️ Storage Instructions
Store Kingston biscuits in an airtight container, at room temperature for 1 week.
Freeze Kingston biscuits in a sealed container or zip-lock bag in single layers separated by a sheet of parchment paper to prevent them from sticking together. Label with the name and date. Freeze for up to 3 months.
Thaw frozen biscuits on your kitchen counter for several hours or in the fridge overnight until defrosted.
💬 Recipe FAQ’s
You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. Although I haven’t tested this recipe myself using gluten-free flour.
Try swapping the butter for a block of dairy-free butter using the same quantity. Replace the milk chocolate with dairy-free dark chocolate. Keep in mind I have not tested this recipe using these dairy-free substitutions.
You can also use rice malt syrup, using the same quantity which is ⅓ cup (115g).
Legend has it, their name comes from a town in Hobart named Kingston!
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
- 1 cup (150g) all-purpose flour, scooped & leveled
- 1 cup desiccated coconut
- 3/4 cup old-fashioned rolled oats
- 2/3 cup brown sugar, lightly packed
- 150 g block butter, salted or unsalted
- 3 Tbsp rice malt syrup
- 1 tsp baking soda
- 250 g plain milk chocolate block,
- 50 g block butter, salted or unsalted
- Pre-heat oven to 160ºC (320ºF). Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, add flour, oats, coconut and sugar. Mix well to combine with a wooden spoon.
- In a small pot, combine butter and syrup over low-medium heat. Stirring occasionally.
- Heat until butter has completely melted. Turn off heat.
- Immediately sprinkle over baking soda, giving it a quick stir to combine.
- Immediately pour into the dry mixture. Mix until well combined and a soft dough forms.
- Scoop up 2 level teaspoons (15g or 0.5oz) of mixture and roll into a tiny ball.
- Place on lined tray and press down slightly using the palm of your hand to flatten it into a thick disc/biscuit. Repeat with remaining mixture and leave a small gap between each to allow for spreading.
- Bake for 7-8 minutes until golden and crisp. They’ll be delicate and soft but will firm as they cool.
- Remove from oven and cool on tray for 5 minutes.
- Transfer to a wire rack to cool completely.
- Prepare a double boiler by placing a medium size heat-proof mixing bowl over a small-medium size pot of simmering water.
- Into the bowl, place broken-up milk chocolate and butter.
- Gently melt over low heat, while mixing occasionally, until both are completely melted and smooth. Once the butter melts and you mix it through the chocolate, it will turn thick quickly, this means it’s ready.
- Dollop 1 heaped teaspoon of chocolate filling onto the bottom side of one biscuit. Take another biscuit and gently press and rotate it to sandwich them together. TIP: rotate the top biscuit to spread the filling out evenly to the edges, while pressing it down. Repeat with remaining biscuits.
- Serve and enjoy straight away!
- Store Kingston biscuits in an airtight container, at room temperature for 1 week.
- Freeze Kingston biscuits in a sealed container or zip-lock bag in single layers separated by a sheet of parchment paper to prevent them from sticking together. Label with the name and date. Freeze for up to 3 months.
- Thaw frozen biscuits on your kitchen counter for several hours or in the fridge overnight until defrosted.
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.