However, I want to emphasise that these biscuits bake just as well when formed freehand. When making them freeform, it’s crucial to leave a considerable gap between each ball of dough to accommodate spreading. You can also adjust the size to your preference. For my biscuits, I used 26g (just under 1 oz) of dough for each biscuit, resulting in 24 substantial biscuits. However, for freeform versions, you might opt for 21g (3/4 oz) for a more suitable size. That size makes 30 biscuits. Golden Crunch Biscuits Ingredients Place the milk chocolate melts into a microwave safe bowl. Melt on 50% power in 30 second bursts or until just melted. These crunchy little Kingston biscuits, with their layer of creamy milk chocolate between, taste so much better when they're homemade!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Prepare The Dry IngredientsThe dough for these biscuits is straightforward to prepare. As the biscuits bake, they will naturally spread. To maintain a uniform shape, I decided to utilise some pans I have on hand, specifically a whoopie pie pan and another bun pan. Both pans effectively contain the dough to achieve aconsistent biscuit shape.

Place the butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until the butter has melted. All ovens are slightly different, so keep an eye on these biscuits towards the end of baking time. You want them to be lightly golden. They will crisp up as they cool.

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Homemade Kingston Biscuits... golden, crunchy oat biscuits sandwiched together with melted chocolate. A classic Australian recipe! Plus, as I was happy to discover, some seriously talented bakers share my view that you must sample raw cake batter: if it’s tasty raw, it will bake well. I’m all for a good biscuit (although I don’t dunk), crunchy or not, but let’s not make sweeping generalisations. It’s as if someone said that all steaks must be made with fillet beef. Crunchy is good Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement. Add that dry mixture into the large bowl with the butter mixture and stir until fully combined into a dough.

The process of making these biscuits is straightforward. Begin by creaming together the butter and sugar. Then, add the other wet ingredients, including golden syrup, vanilla extract, and a bit of boiling water. Combine all the dry ingredients and stir them into the wet. Spoon the batter into the holes of a bun tin or a similar vessel or place it on a lined baking tray. Use lightly floured fingers to press down and shape the dough. Then, proceed to bake the biscuits. This really is a budget friendly recipe, with staple baking ingredients being all that's required for crunchy, chocolate layered Kingston biscuits.

Must biscuits always be crunchy?

I recently pondered biscuits no longer sold in stores, like McVitie’s Gypsy Creams. So I decided to make a version based on various recipes. I also call these Golden Crunch Creams, similar to a Marks & Spencer biscuit. McVities versions were in vanilla and chocolate varieties, with similar options elsewhere. They have a light, crunchy texture with sweet buttercream-style filling. Golden syrup - in many recipes you can substitute golden syrup for corn syrup, honey or maple syrup, however for the best results, I recommend golden syrup in these Kingston biscuits. Arnott's biscuits are such iconic biscuits in Australia... with two of the most well known being their Chocolate Ripple biscuits (hello Chocolate Ripple Log!), and their Marie biscuits, which are used in the base of so many of my easy no-bake slices. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden. The biscuit recipe is simple, using flour, oats, sugar, butter, baking powder, baking soda, salt, golden syrup, vanilla extract, and boiling water. The filling is butter, icing sugar, and vanilla extract. Two biscuits are filled together. The outcome is a perfectly crunchy sandwich biscuit with wonderful filling. The biscuits also taste delightful alone. So if you prefer you can just make the biscuits and enjoy them without a filling. However you decide they will be great. My Biscuits