Kingston biscuits

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

  • 40 mins preparation
  • 12 mins cooking
  • Makes 40
  • Print


Kingston biscuits
  • 125 gram butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 tablespoon golden syrup or treacle
  • 2 eggs
  • 2 cup self-raising flour
  • 1 cup desiccated coconut
  • 1/2 cup quick-cooking oats
Milk chocolate ganache
  • 185 gram milk eating chocolate, chopped coarsley
  • 30 gram butter


Kingston biscuits
  • 1
    Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
  • 2
    Beat butter, sugar and syrup in small bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour, coconut and oats.
  • 3
    Roll rounded teaspoons of mixture into balls; place about 5cm (2 inches) apart on trays. Flatten with fork. Bake about 12 minutes; cool on trays.
  • 4
    Meanwhile, make milk chocolate ganache: Stir chocolate and butter in small heatproof bowl over small saucepan of simmering water until smooth; cool until spreadable.
  • 5
    Sandwich biscuits with ganache; refrigerate until firm.


Quick-cooking oats are thinner than rolled oats, so they absorb more liquid and cook faster. Store finished biscuits in an airtight container in the fridge for up to 3 days.

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