Copycat Kingston Biscuits

Kingston biscuits are famous for their crunchy coconut-oat biscuits sandwiched together with a rich chocolate filling. The original Arnott’s Kingston features two crisp coconut biscuits with a smooth chocolate cream center. This homemade version is inspired by that classic flavor and texture. (Little River Kitchen)

Makes: 16 sandwich biscuits (32 biscuit halves)
Prep Time: 30 minutes
Bake Time: 12–15 minutes
Cooling Time: 30 minutes

Ingredients

For the Biscuits

• ½ cup (115 g) unsalted butter
• ⅓ cup (70 g) brown sugar
• 2 tablespoons golden syrup
• ¾ cup (70 g) rolled oats, finely ground
• ½ cup (40 g) desiccated coconut
• ½ cup (75 g) all-purpose flour
• 1 tablespoon cocoa powder
• ½ teaspoon baking soda
• 1 tablespoon hot water
• Pinch of salt
• 1 teaspoon vanilla extract

Chocolate Filling

• 150 g milk chocolate, finely chopped
• 50 g dark chocolate, finely chopped
• ¼ cup (60 ml) heavy cream
• 1 tablespoon unsalted butter

Equipment

• Mixing bowls
• Saucepan
• Baking tray
• Parchment paper
• Wire cooling rack
• Piping bag or spoon

Instructions

Step 1: Preheat the Oven

Preheat the oven to 170°C (340°F).

Line two baking trays with parchment paper.

Step 2: Make the Dough

In a saucepan melt:

• Butter
• Brown sugar
• Golden syrup

Stir until smooth.

Mix the baking soda with hot water and stir it into the butter mixture.

Allow to cool for 5 minutes.

Step 3: Combine the Dry Ingredients

In a large bowl combine:

• Ground oats
• Coconut
• Flour
• Cocoa powder
• Salt

Mix well.

Pour the butter mixture and vanilla into the dry ingredients.

Stir until a soft dough forms.

Step 4: Shape the Biscuits

Roll teaspoon-sized portions into balls.

Place them on the prepared tray about 5 cm apart.

Flatten each slightly with the bottom of a glass.

Step 5: Bake

Bake for 12–15 minutes until lightly golden around the edges.

The biscuits should be crisp after cooling.

Allow them to cool completely.

Chocolate Filling

Heat the cream until just steaming.

Pour over the chopped milk and dark chocolate.

Leave for 2 minutes.

Add butter.

Stir until smooth and glossy.

Allow the filling to cool until it becomes thick enough to pipe or spread.

Assemble

Spread or pipe chocolate filling onto one biscuit.

Top with another biscuit.

Press gently.

Let the biscuits sit for 30 minutes so the filling firms up.

Tips

• Grinding the oats creates the fine texture typical of Kingston biscuits. (Little River Kitchen)
• Don’t overbake—the biscuits continue to crisp as they cool.
• For extra flavor, lightly brown the butter before making the dough. Many bakers find this adds a richer, more authentic taste. (Little River Kitchen)
• Store in an airtight container for up to 1 week.

These homemade Kingston bickies have crisp coconut-oat biscuits with a creamy chocolate center, making them a close homemade version of the classic Australian favorite.