Homemade Kingston Biscuits feature two golden biscuits sandwiched with a luscious creamy chocolate filling. Enjoy Australia's favourite sweet biscuits with a hot cup of tea!
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.
Chocolate Filling
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!
Notes
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.