

Ingredients
Kingston cream biscuits
Ingredients
- 130 g grams plain flour
- 150 g grams White Granulated Sugar
- 0.25 tsp tsp salt
- 100 g grams Quick Oats
- 57gms grams Fine Desiccated Coconut
- 100 grams golden syrup
- 115 grams unsalted butter
- 1tsp teaspoons baking soda
- 1 1/2 tbsp water
- 200 grams milk chocolate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. **Preheat the Oven**: Set your oven to 180°C (160°C fan-forced) / 350°F. Line 2-3 large baking trays with baking paper.
- Prepare Dry Ingredients**: Place flour (130 g), sugar (150 g), salt (¼ tsp), quick oats (100 g), and desiccated coconut (57 g) into the Thermomix bowl. Mix for **10 seconds / Speed 4**. Scrape down the sides with the spatula and set aside in a large bowl.
- *Note*: If using rolled oats instead of quick oats, pulse them first for **5 seconds / Speed 6** to break them down to about ⅓ of their original size, then add the other dry ingredients and proceed. - Melt Wet Ingredients**: Add golden syrup (100 g), butter (115 g), and water (30 g) to the Thermomix bowl. Heat for **3 minutes / 70°C / Speed 2**, or until fully melted and combined (it should be hot but not boiling). Scrape down the sides if needed.
- Add Baking Soda**: With the blades running at **Speed 2**, add the baking soda (1 tsp) through the lid and mix for **10 seconds**. The mixture will froth up slightly.
- Combine Wet and Dry**: Pour the wet mixture from the Thermomix into the bowl of dry ingredients. Use a spatula to mix until fully combined and no dry flour remains. Let the dough rest for 5-10 minutes to firm up slightly.
- Shape the Dough**: Roll dough into balls using about 2 teaspoons per ball (a mini cookie scoop works well). Place them on the prepared trays, at least 5 cm (2 inches) apart, as they will spread. Gently press each ball to flatten slightly to about ⅔ of its original height.
- Bake**: Bake for **12-14 minutes**, until deep golden brown. For chewy cookies, aim for 12 minutes; for crunchier ones, go to 14 minutes (check 1-2 minutes early, as ovens vary). Let them sit on the tray for 5 minutes, then transfer to a wire rack to cool.
- Melt Chocolate**: Place milk chocolate (200 g) into a clean, dry Thermomix bowl. Chop for **5 seconds / Speed 7**, then melt for **2-3 minutes / 50°C / Speed 2**, scraping down the sides as needed. Check consistency—it should be thick enough to hold its shape when drizzled. If needed, let it cool slightly after melting.
- Assemble Sandwiches**: Once cookies are fully cooled, spoon ½-1 tsp of melted chocolate onto the flat side of one cookie and sandwich it with another. Let them set at room temperature.
Tip
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
If you can’t find golden syrup, you can substitute brown rice syrup, honey or treacle (they will be darker with treacle).
If you can’t find quick oats just pulse rolled oats in a food processor to about ⅓of their original size. Be careful not to make them too small or turn it into flour.
The cookies spread ever so slightly more on a light coloured pan than a dark one. Once baked they should be around 4.5-5cm wide so about double the width of the cookie dough balls you started with.
For best results, you should always weigh ingredients like flour and sugar.Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 1-2 minutes before the recipe suggests.
The cookies should be nice and deep golden brown at 12 minutes and they will be a little chewy on the inside. The extra 2 minutes, though keep a close eye on them, will make them more crunchy (closer to the store-bought version).
Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Thermomix Model
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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