• Makes 20
  • 40 mins prep
  • 12 mins cook

Kingston biscuits


The only thing better than Kingston biscuits are homemade ones. These coconuty chewy morsels filled with chocolate ganache go perfectly with a cuppa.


Chocolate ganache

  • 2 tbsp thickened cream
  • 100 g milk chocolate, finely chopped

Kingston biscuits

  • 60 g butter, chopped, at room temperature
  • 1/3 cup firmly packed brown sugar
  • 1 egg
  • 2 tsp golden syrup
  • 1 cup self-raising flour, sifted
  • 1/2 cup desiccated coconut
  • 1/2 cup oats


Kingston biscuits

  1. Preheat oven to 180°C. Lightly grease and line 2 oven trays with baking paper.
  2. Make the ganache. In a small saucepan, bring cream almost to the boil on high. Remove from heat and stir chocolate through until melted and smooth. Chill for 30 minutes until thick and spreadable.
  3. In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg and golden syrup. Fold flour, coconut and oats through until combined.
  4. Roll rounded teaspoonfuls of mixture into balls. Arrange on trays 4cm apart. Flatten with a fork. Bake 10-12 minutes, until golden brown. Cool on trays.
  5. Sandwich biscuits with chocolate ganache and chill until firm.
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