Fox's Golden Crunch Creams, 230g

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Growing up, my aunt Josephine’s oat crunchies biscuits recipe was a staple that she always made for special occasions and family gatherings. For as long as I can remember it has been one of our family favorite crunchy oat biscuits, and nothing I’ve tasted elsewhere even comes close to the snap and moderately sweet golden syrup flavor. These crunchy little Kingston biscuits, with their layer of creamy milk chocolate between, taste so much better when they're homemade! Biscuits are not crunchy by definition, at least not in the wide meaning, and apart from cantuccini they are not normally baked twice.

Basic and budget friendly ingredients - no special ingredients are required to make Kingston biscuits, and you may find you already have what you need in the pantry. This really is a budget friendly recipe, with staple baking ingredients being all that's required for crunchy, chocolate layered Kingston biscuits. Her oat crunchy biscuits are so easy to make and even easier to eat that you can make up a batch any time.Golden syrup - in many recipes you can substitute golden syrup for corn syrup, honey or maple syrup, however for the best results, I recommend golden syrup in these Kingston biscuits. 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 Homemade Kingston Biscuits... golden, crunchy oat biscuits sandwiched together with melted chocolate. A classic Australian recipe! Bake the biscuits in the oven for 15 to 18 minutes, until they have spread and have turned a golden brown colour.

It’s baking season adn you need to try these golden oat crunchies. They’re the gold standard of make-it-at-home biscuits you need right now. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Have you been baking up a storm during the holidays? If you’re still in a baking mood, we suggest these delicious golden oat crunchies! With only a few ingredients you can make some of the crunchiest crunchies out there and fill more cookie tins. The great thing about this recipe that it is still versatile and one of the main changes you can make is if you want them thin and crunchy or a bit softer and chewy in the middle with larger biscuits. Golden oat crunchies suggestions Crunchy should not mean hard and tooth-breaking though. Crunchy is perfect when it melts in your mouth and tastes of butter and sugar - which is basically all a crunchy biscuit should be made of. I recently pondered biscuits no longer sold in stores, like McVitie’s Gypsy Creams. So I decided to make a version based on various recipes. I also call these Golden Crunch Creams, similar to a Marks & Spencer biscuit. McVities versions were in vanilla and chocolate varieties, with similar options elsewhere. They have a light, crunchy texture with sweet buttercream-style filling.Firstly, preheat your oven to 160 degrees (fan-forced). Grease and line 3 or 4 baking trays with baking paper. Place the milk chocolate melts into a microwave safe bowl. Melt on 50% power in 30 second bursts or until just melted. Caster sugar- fine white sugar, preferred in baking as it dissolves more easily than standard granulated sugar. Also called superfine sugar. Spoon equal portions of dough into the cups of the pan(or onto the baking trays, leaving a large gap between each). For larger biscuits use about 26g(just under an oz) for smaller ones use about 21g(3/4 oz). Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden.