Recipe Scene: Kingstons

IMG_2213 I hope Arnott’s don’t have a go at me for using their biscuit name here. These biscuits are softer than Kingston’s but have a similar oaty, golden syrupy flavor. They are sandwiched together with ganache. If I’m pressed for time and don’t make the ganache I flatten them more before cooking then drizzle with melted chocolate when they are cooked. Oh and I always make double this amount. Always.



Biscuits –

100 grams butter

¼ cup (60 mls) golden syrup

1 ½ cups (150 grams) rolled oats

½ cup (110 grams) white or brown sugar, depending on how caramely you want them to taste

1 cup (150 grams) plain flour


Filling –

150 grams milk or dark chocolate melts

60 mls cream




  1. Heat the oven to 180 degrees Celsius. Place the butter and golden syrup in a large saucepan and heat until the butter is melted. Stir in the remaining biscuit ingredients.
  2. Line a tray with baking paper and place even spoonfuls of the mix onto the tray (I use a small scoop to keep them even). Gently press down to flatten slightly.
  3. Place in the oven for about 15 minutes – slightly less if you like chewy, softer biscuits, slightly longer if you prefer them crisp. When doe, remove form oven and place on a cooling rack.
  4. Place the chocolate and cream in an oven-proof dish and heat on medium in the microwave for 1 minute. Remove and stir, place back in the microwave for 30 sends, stir, and repeat until the mix is smooth and well blended. Pop the ganache in the fridge for about an hour or until firm and spreadable.
  5. Sandwich the biscuits together with a generous amount of ganache.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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