When you think of your favourite biscuit I bet Arnotts Kingston biscuits rate somewhere at the top of the list.

Most people think that a Kingston biscuit is just a mini Anzac bickie filled with chocolate, and if you think the same you wouldn't be entirely wrong...but there are a few subtle differences between the two. 

Kingston's contain a small amount of cocoa and the oats are ground down so they aren't as chunky in the tiny bickies, but other than that, they are almost identical.

But I also added an level of flavour by browning the butter, and oh my...what a difference!

If you haven't browned butter before...it's so easy and it adds so much flavour so you don't want to skip this step.

➡️ SEE HOW TO BROWN BUTTER HERE.

Now I won't go into just how many times I tested different ingredients in this recipe to get a really good depth of flavour, but let's just say by the time I was finished I couldn't remember what the original Kingston bickie tasted like.

So, I handed it over to my LRK Baking Academy members to get their feedback. 

The results were a resounding...YESSS!! I had cracked the code. 

This Copycat Kingston Biscuit recipe is so close to the real deal you'll think they are.

So here it is...you're welcome! 😉

Copycat Kingston Biscuits

Makes 16 sandwiched biscuits

Ingredients

• 70g plain flour
• 1 teaspoon Dutch processed cocoa powder
• 50g oat flour (see notes)
• 40g desiccated coconut
• 80g caster sugar
• Pinch salt
• 80g browned butter, unsalted
• 45g golden syrup
• ½ tsp baking soda
• 150g eating milk chocolate for filling, chopped

Equipment

• Large mixing bowl
• Medium saucepan
• Digital scales
• Measuring spoons
• Spatula
• 2 baking trays
• Baking paper
• Piping bag

Baker’s Notes

• You can make your own oat flour by processing rolled oats in a food processor until finely ground.
• Instead of oat flour you can use quick cooking oats. Rolled oats are too chunky for this recipe.
• I recommend Cadbury’s milk chocolate for the filling as it doesn’t set as firmly as Nestle milk chocolate melts however you can use whatever chocolate you like.
• To help shape the biscuits into perfect rounds after baking, use a small round cookie cutter placed over the top and swirl the cookie cutter briefly with the biscuit inside on the tray. You must do this as soon as the biscuits are out of the oven.
• Be sure to squish the mixture in your hands to ensure the dough holds together. You can’t roll the mixture in balls as it won’t stay together. Squishing is your friend with this recipe.
• As Kingston’s are sandwiched together it’s important to make sure that they aren’t too thick when you shape them. 4mm thick max is ideal.
• When browning butter, the water it contains evaporates which means it will weigh less once it’s browned. To ensure you have the correct amount of browned butter for the recipe, start with an extra 30g to compensate. I always brown butter in bulk (500g) and store the leftover in the fridge to use for other bakes. It lasts for 2 weeks in the fridge and 3 months in the freezer.

Method

1. Preheat oven to 180°C/160°C fan forced. and line 2 baking trays with baking paper.

2. In a large mixing bowl, whisk together the flour, cocoa, sugar and salt then stir in the coconut and oat flour.

3. Place the browned butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.

4. Add baking soda and stir well to combine. The mixture will fizz up then immediately remove from heat and stir for a little longer to ensure everything is combined. Pour the butter mixture into the dry ingredients and mix until combined. Leave to sit for 15 minutes to give the mixture time to become cohesive.

5. Weigh out 10g balls of mixture and squish it using your hands to ensure the mixture sticks together. Place onto prepared trays leaving 2 – 3cm in between. The biscuits don’t spread very much but you need space for step 8.

6. Once you have measured out the dough, pick the balls up again and use your hands again to flatten into discs no more than 3mm thick.

💡 The mixture will fall apart if you try to roll them into balls. You need to squish the mixture then shape it into the discs. 

7. Bake for 11 minutes, or until a golden colour. If baking 2 trays at a time, they may take longer to bake. Swap the trays between the shelves halfway during baking.

8. As soon as you take the biscuits out of the oven use a cookie cutter slightly larger than the biscuit and place it over the top. Swirl it around to create a perfectly round shape. This will also give the edges of the biscuits nice rounded shoulders.

💡 You must do this the minute you take the biscuits out of the oven or they will firm up too quickly and you won’t be able to shape them.

9. Leave the biscuits to cool on the trays for 5 minutes before transferring them to a cooling rack to cool completely. The biscuits will harden once cooled.

10. Once the biscuits are completely cool, prepare the chocolate filling.

11. Place the chopped chocolate in a heat proof bowl and place the bowl over a pot of shallow gently simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir until completely melted then transfer to a piping bag.

12. Alternatively, place the chopped chocolate into a piping bag, twist the end of the bag and microwave for 1 minute. Remove the bag from the microwave then squish the chocolate to make sure it’s smooth. If there are still lumps inside, microwave again in 10 second increments and repeat the squishing process until the chocolate is completely melted.

13. Allow the chocolate to cool down for 5 minutes or until it isn’t super runny. 

💡 If the chocolate is too runny you will have trouble piping it.

14. Meanwhile, pair up the biscuits so you have a top and bottom that are roughly the same size then arrange them upside down next to each other ready to be filled.

15. Using scissors, snip the end of the piping bag approximately 3mm from the tip to create an opening, then pipe a marble size amount of chocolate into the centre of half of the biscuits. 

💡 If the chocolate is running out to the sides of the biscuit it’s too warm. Wait a while longer until the chocolate has cooled more.

16. Next gently place the top biscuit over the chocolate and very gently press down until the filling reaches the edges.

17. Wait for them to set completely before storing.

Storage

• Store biscuits in an airtight container at room temperature for up to 1 week.
• Freeze unfilled biscuits for up to 3 months.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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