Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny.

The dough for these biscuits is straightforward to prepare. As the biscuits bake, they will naturally spread. To maintain a uniform shape, I decided to utilise some pans I have on hand, specifically a whoopie pie pan and another bun pan. Both pans effectively contain the dough to achieve aconsistent biscuit shape. Arnott's biscuits are such iconic biscuits in Australia... with two of the most well known being their Chocolate Ripple biscuits (hello Chocolate Ripple Log!), and their Marie biscuits, which are used in the base of so many of my easy no-bake slices.These crunchy little Kingston biscuits, with their layer of creamy milk chocolate between, taste so much better when they're homemade! Make a great gift - wrap half a dozen Kingstons up in a clear bag and tie with a ribbon for a gorgeous surprise gift for a neighbour or friend. Biscuits are not crunchy by definition, at least not in the wide meaning, and apart from cantuccini they are not normally baked twice.

Dunk it in your tea or not, everyone likes a biscuit with a crunch, when it melts into sweet and buttery tenderness in your mouth, plain, simple and sublime.A little bit special - with their layer of milk chocolate between, these bite size Kingston biscuits look even more special than your typical baked cookie. The biscuit recipe is simple, using flour, oats, sugar, butter, baking powder, baking soda, salt, golden syrup, vanilla extract, and boiling water. The filling is butter, icing sugar, and vanilla extract. Two biscuits are filled together. The outcome is a perfectly crunchy sandwich biscuit with wonderful filling. The biscuits also taste delightful alone. So if you prefer you can just make the biscuits and enjoy them without a filling. However you decide they will be great. My Biscuits