I Don't Care If You Are Called The Rare Miss Frigidaire.
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Friday Food: Kingston Biscuits

I can't find a description on the Arnott's site for Kingston Biscuits but they are a coconutty, possibly oaty, biscuit with a caramel undertone. Two small biscuits are sandwiched together with a chocolate ganache.

Some commercial kingstonsSally Wise has recipes for quite a few commercial biscuits in her book Sweet*. I made Monte Carlos on Thursday and MrsDrWho had ordered some Wagon Wheels for later on. I'm eyeing off the Iced Vovos!!!

The recipe says to make walnut sized balls from the biscuit mixture and it makes 15 paired biscuits, but I prefer tiny bite-sized biscuits and this recipe makes 70 individual and thus 35 paired teeny tiny biscuits!! The chocolate filling is also generous. I think recipes are often quite stingy with fillings, but this one is just right.

Next time I think I will add a few tablespoons of rolled oats. I think that would make them even more like the Real Thing.

They're very tasty and pretty fabulous and will keep for a week in an airtight container.


Kingston Biscuits   makes 15 larger, or 35 smaller, paired biscuits

  • 90 butter, softened
  • 90g brown sugar
  • 2 tspn golden syrup
  • 1 egg
  • 1 1/4 cups self raising flour
  • 3/4 cup dessicated coconut
  • 1/2 tspn vanilla extract


  • 1/4 cup cream
  • 60g white chocolate melts
  • 60g dark chocolate melts

Preheat the oven to 150*C and line two biscuits trays.

Creaming and eggs
Cream the butter, sugar and golden syrup until it is pale and the sugar is dissolved. Whisk in the egg and vanilla.

Flour and a spooonful
Sift the flour and coconut and add it to the creamed mixture. Fold in and bring together with your hands to form a biscuit dough. Use a teaspoon and scoop up the dough, scraping off the excess on the rim of the bowl.

Biscuits and baking
Roll the dough into balls and place on the tray, leaving a little room for spreading. Press down on each biscuit with a fork, dipped frequently into the flour, and flatten each one slightly. Bake for 12-15 minutes. The biscuits will seem a little soft still, but they will be golden brown on the bottom. Rest on the tray for a few minutes and cool on a rack. As they cool they will firm up.

Make the filling by heating the cream until it is just boiling. Add the chocolate melts. I counted and it took 20 of mine to make up 60g, more or less.  Stir until the chocolate is melted and then allow it to cool until it is easy to spread.

Jamming together 

Pair up biscuits of similar size and sandwich together with a generous amount of the chocolate filling. Leave to set and then serve with tea or coffee. Delicious!!

Kingston Biscuits

*I'd just like to say that I buy all the books and magazines that I talk about on my blog. Or borrow them from The Library. 'Hello' people who keep sending me emails asking me to have advertising, or to recommend things, on my blog: The lady's not for turning (commercial or advertorial).



Iced VoVos and Arnotts lattice biscuits used to be out summer holiday treats for afternoon tea at the beach. Iced VoVos seem to be much smaller and thinner than then and the icing and jam seems to have been painted on with a child's paintbrush.

I don't think I'll try the Kingstons, although yours look good. They are too too sweet for me.


oh wow Kingston's go down a treat in this house and yours look extra special!!! How did your talk with the doctors go????


Ohhh noice !


I love Kingston bikkies and Monte Carlos, perhaps I might have to follow your lead...


Kingstons are one of my very favourite biscuits along with Ginger Snaps. They look fantastic. I might have to do some baking now that the weather is colder!


mmm kingstons. drooling a little here.


I can't believe there is a recipe for Kingston biscuits! I love these! Thank you!


I do love the look of those biscuits. I have once had Tim Tams and am completely in love with them.


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Kingstons are my all time favourite commercial biscuit. What a great idea to make your own! How delightful!

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