Classic Aussie Kingston Cookies (Print Version)

Traditional Australian sandwich cookies made with oats and coconut, filled with creamy milk chocolate. A classic tea time treat.

# Ingredients:

01 - 130 g plain flour (1 cup)

02 - 150 g white granulated sugar (3/4 cup)

03 - 1/4 teaspoon salt

04 - 100 g quick oats (1 1/4 cups)

05 - 57 g fine desiccated coconut (2/3 cup)

06 - 1/4 cup golden syrup (100g)

07 - 115 g unsalted butter (1/2 cup)

08 - 1 teaspoon baking soda

09 - 1 1/2 tablespoons water

10 - 200 g milk chocolate

01 - Preheat oven to 180C/350F. Line 2-3 baking sheets with parchment. Whisk dry ingredients together.

02 - Heat butter, golden syrup and water until melted but not boiling. Remove from heat, stir in baking soda until frothy.

03 - Mix wet ingredients into dry until combined. Let rest 5-10 minutes to firm up.

04 - Roll 2-teaspoon balls, place 2 inches apart on sheets. Flatten slightly. Bake 12-14 minutes until deep golden brown.

05 - Once cooled, melt chocolate. Add 1/2-1 teaspoon chocolate between two cookies to sandwich. Let set at room temperature.

01 - Can substitute golden syrup with brown rice syrup, honey or treacle

02 - Cookies spread to double their width when baked

03 - Can shape cookies with cookie cutter while hot