Kingston biscuits are a beloved Australian cookie: two crunchy oat biscuits sandwiched together with a rich, dark chocolate filling. This copycat recipe recreates the iconic Arnotts treat, giving you a rustic, chewy-crisp texture and a deep cocoa center that’s perfect with tea or coffee. It’s a straightforward bake that delivers a genuinely nostalgic result.
Ingredients
- 1 cup (150 g) all-purpose flour
- 1 cup (90 g) rolled oats (not instant)
- 1/2 cup (45 g) desiccated coconut
- 1/2 cup (100 g) brown sugar, firmly packed
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, melted
- 2 tbsp (30 ml) golden syrup or honey
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- For the filling: 1 cup (175 g) dark chocolate chips or chopped dark chocolate (55–70% cocoa)
- 1 tbsp (15 g) unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, rolled oats, coconut, brown sugar, granulated sugar, baking soda, and salt.
- In a separate bowl, combine the melted butter, golden syrup (or honey), and vanilla. Pour into the dry ingredients and stir until well combined. Add the beaten egg and mix until a thick, slightly sticky dough forms.
- Using a tablespoon measure, scoop level tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Flatten each ball slightly with your fingers to about 1/4-inch (6 mm) thickness.
- Bake for 12–15 minutes, or until the edges are golden brown and the centers look just set. The biscuits will still be soft but will firm up as they cool.
- Let the biscuits cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the biscuits cool, make the filling. Place the chocolate and 1 tablespoon butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until melted and smooth. Alternatively, melt in a heatproof bowl set over a pan of simmering water.
- Once the biscuits are completely cool, spread a teaspoon of the chocolate filling onto the flat side of one biscuit, then top with another biscuit, flat side down, to form a sandwich. Gently press together until the filling reaches the edges. Repeat with the remaining biscuits and filling.
- Allow the filled biscuits to set at room temperature for about 15 minutes, or refrigerate for 5 minutes to speed up the process.
Tips
- Don’t overbake: The biscuits should be lightly golden at the edges, not deeply browned. They will continue to crisp as they cool, so take them out when they still look slightly soft in the center.
- Chill the dough if it’s too sticky: If the dough is too sticky to handle, refrigerate it for 15–20 minutes before rolling. This makes it easier to shape and prevents spreading.
- Use good-quality chocolate: The filling is the star of the sandwich. Use a chocolate you enjoy eating, with at least 55% cocoa, for a richer, more authentic flavor.
- Substitutions: No golden syrup? Use honey or light corn syrup. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats. The texture will be slightly more crumbly, but still delicious.
Serving Suggestions
Kingston biscuits are perfect with a cup of black tea, coffee, or a glass of cold milk. They also make a lovely addition to a cookie platter for parties, afternoon tea, or lunchboxes. For a decadent twist, serve them alongside vanilla ice cream.
Variations
- Milk chocolate filling: Swap the dark chocolate for milk chocolate for a sweeter, creamier center.
- Add a hint of orange: Stir 1 teaspoon of orange zest into the chocolate filling for a citrusy contrast.
- Toast the coconut: For a nuttier flavor, toast the desiccated coconut in a dry pan over medium heat for 2–3 minutes before adding to the dough. Let it cool completely before using.
- Make them smaller: Use a teaspoon to form small biscuits, and reduce the baking time to 10–12 minutes. This yields more, smaller cookies.
Storage and Reheating
Store the filled Kingston biscuits in an airtight container at room temperature for up to 5 days. They will soften slightly over time, which is normal. To keep them crisp, store them in a single layer with parchment paper between layers. You can also freeze the unfilled biscuits for up to 3 months; thaw at room temperature, then fill as directed. The filled biscuits can be frozen for up to 1 month, but the filling may become slightly dull after thawing.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, but the texture will be less chewy and more cake-like. Rolled oats give the authentic rustic texture.
Why did my biscuits spread too much? This can happen if the dough is too warm or the butter is too soft. Chilling the dough for 15 minutes before baking helps. Also, make sure your baking soda is fresh.
Can I make the filling without butter? The butter helps the chocolate set with a slightly softer, more spreadable texture. You can omit it, but the filling will be harder and more brittle once set.
How do I know when they are done? The edges will be golden brown, and the centers will look just set and slightly puffy. They will firm up as they cool.
Can I use a different sweetener instead of golden syrup? Honey or light corn syrup work well. Maple syrup will add a distinct flavor and may make the dough slightly stickier.
Are these biscuits vegan? Not as written, but you can make them vegan by using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and vegan butter or margarine, and ensuring your chocolate is dairy-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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