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Homemade Kingston Biscuits

  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 10min
  • Total Time: 40 minutes
  • Yield: 12-15 biscuits 1x


These Australian classic are oat & coconut biscuits sandwiched together with a rich chocolate cream. You can now easily recreate this household favourite with a simple biscuit recipe that is quite similar to an Anzac biscuit. The velvety smooth chocolate filling is 2-ingredients! 


  • Biscuits 
  • 1 cup (150g) plain all purpose flour
  • 1 cup (120g) quick oats, if you only have rolled oats, quickly pulse them in a food processor or thermomix until broken down to the size of quick oats, leaving some larger pieces 
  • 3/4 cup (60g) desiccated coconut 
  • 2/3 cup (115g) coconut sugar or packed light brown sugar
  • 125g unsalted butter 
  • 3 Tbsp (60g) golden syrup 
  • 1 tsp baking soda
  • 2 tsp boiling water 
  • Chocolate Filling
  • 180g plain dark chocolate block, I use Cadbury baking dark chocolate, broken into squares 
  • 30g unsalted butter


  1. Biscuits
  2. Preheat oven to 180ºC (356ºF). Line a large baking tray with baking/parchment paper and set aside. 
  3. In a large mixing bowl, add flour, oats, coconut and sugar. Whisk until well combined. 
  4. In a small/medium size pot, add butter and golden syrup. Put over a low heat and warm until butter is completely melted and mixture is smooth. Ensuring it doesn’t boil, a little simmer is ok. Turn off heat once melted. 
  5. Immediately add the baking soda and boiling water together in a small bowl and mix quickly to combine. Then immediately pour this into the butter and syrup mixture. Allow it to froth up. 
  6. Once it’s nice and frothy, straight away pour into the dry flour mixture. Mix with a wooden spoon or spatula until it forms soft biscuit dough. 
  7. Form cookies, pick up 2 teaspoons worth of dough, roll in hands to stick it together. Flatten in your palm to a round biscuit disc, refer to above images on tray. 
  8. Place on lined tray, 1-inch apart to allow for slight spreading. Repeat with remaining dough. Ensuring they’re close to equal in size to make it easy to sandwich together later. 
  9. Bake for 8-10 minutes until lightly golden and they easily peel off the baking paper. The biscuits will be soft but they’ll firm up whilst they cool. 
  10. Remove from oven and allow to cool on tray for 5 minutes. 
  11. Gently transfer biscuits to a wire rack to cool completely. 
  12. Chocolate Filling
  13. Prepare a double boiler with a heat proof mixing bowl over simmering water. 
  14. Break chocolate into squares and place in the bowl. Add butter. Gently melt over a low-medium heat, stirring occasionally, ensuring it doesn’t burn. 
  15. Once completely melted and smooth, remove bowl from heat and set aside to cool until it turns to a spreadable consistency. Pop it in the fridge to fasten up the process. Almost the texture of Nutella but a bit thinner!
  16. Dollop 1/2 teaspoon of chocolate onto the bottom side of one cookie. Take another cookie and press filling down gently, sandwiching them together. 
  17. Repeat with remaining biscuits + filling. Set aside until the chocolate has set. 
  18. Serve and enjoy! 
  19. Store in an airtight container, in the pantry, for 4 days – 1 week.