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Homemade Kingston Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 72 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 27 servings 1x
  • Category: Dessert, Snack, Biscuit
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

These Homemade Kingston Biscuits are a deliciously crunchy oat and coconut treat with a golden syrup-sweetened dough and a luscious milk chocolate sandwich center, perfect for sharing or enjoying as a delightful snack.

Ingredients

Units Scale

Dry Ingredients

  • 130 g plain flour (all-purp flour) ((1 cup))
  • 150 g white granulated sugar ((3/4 cup))
  • 1/4 teaspoon salt
  • 100 g quick oats ((1 1/4 cups / 3 1/2oz) (notes 3))
  • 57 g fine desiccated coconut ((2/3 cup/2oz))
  • 1 teaspoon baking soda (bicarb soda)

Wet Ingredients

  • 1/4 cup golden syrup ((83g / 3 oz) (notes 2))
  • 115 g unsalted butter ((1/2 cup / 1 stick / 4oz))
  • 1 1/2 tablespoons water ((6tsp, notes 1))
  • 200 g milk chocolate ((7oz))

Instructions

  1. Preheat oven and prepare baking sheets. Preheat the oven to 180C (160C fan forced) / 350F. Line 2-3 large baking sheets with baking paper.
  2. Mix dry ingredients. In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
  3. Melt wet ingredients. Combine the butter, golden syrup and water in a small saucepan and melt together over low-medium heat until fully combined and hot but don’t let it boil.
  4. Add baking soda. Remove the pan from the heat and stir in the baking soda until it’s fully dissolved in. It should start to get frothy almost straight away.
  5. Combine wet and dry. Mix the wet ingredients into the dry ingredients with a spatula until fully combined and there is no dry flour mixture left.
  6. Rest dough. Let the dough sit at room temperature for 5-10 minutes to firm up slightly.
  7. Shape biscuits. Roll balls of about 2 teaspoons of cookie dough. I use a mini cookie scoop – size 100 to scoop them then roll by hand. Place them onto a baking sheet at least 2 inches apart. Don’t overcrowd the trays as they spread to about double their width. Press down lightly on the top of each one to flatten it just slightly – they should be about ⅔ of the height they started at.
  8. Bake. Bake for 12-14 minutes (notes 7) until deep golden brown. Let them sit on the tray for 5 minutes then transfer to a wire cooling rack.
  9. Shape biscuits if misshapen. Immediately after coming out of the oven, if they’re misshapen you can swirl a larger round cookie cutter around them to round them up a bit. This will also make them a bit thicker and smaller in width.
  10. Melt chocolate. Once cooled, melt the chocolate in a bowl over a pan of gently simmering water. Or microwave in 20 second bursts, stirring thoroughly between each until JUST melted.
  11. Assemble sandwich biscuits. Let the chocolate cool to a consistency where it doesn’t immediately flatten out when drizzled, then add ½ -1 teaspoon to a cookie and sandwich it together with another. Let them set at room temperature.
  12. Leave feedback. Please take a moment to leave a comment & rating. It’s appreciated and so helpful.

Notes

  • Let the dough sit at room temperature for 5-10 minutes to firm up slightly (step 6).
  • Bake for 12-14 minutes until deep golden brown (step 8).
  • Use a mini cookie scoop size 100 to portion dough (step 7).
  • To shape biscuits if misshapen, swirl a round cookie cutter immediately after baking (step 9).
  • Melt chocolate carefully using double boiler or microwave in short bursts (step 10).
  • Let chocolate cool to proper consistency before sandwiching (step 11).

Find it online: https://yumrecipesfood.com/homemade-kingston-biscuits-recipe/