Homemade Kingston Biscuits Thermomix Recipe

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If you instantly reach for a Kingston biscuit when a pack of assorted creams are opened, you need this recipe. My homemade Kingston biscuits are a golden coconut and oat biscuit, sandwiched with a real chocolate cream centre. So much more enticing than the packaged version. Luckily the recipe yields enough to share.

Homemade Kingston biscuits on background and in a bowl

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Hi! I am Rachel and A Small Cup of Sugar is my FaceBook baking creation home.

Recently I’ve begun writing a cookbook to record my mother’s treasured recipes and in the process discovered my great passion for baking. I love bringing together simple ingredients with the help of my Thermomix to create delicious food. Whether it’s to nourish or indulge, you can find me in the kitchen preparing something to share with my family and friends.

Click on the logos below to visit me at a Small Cup of Sugar and find a recipe or some baking inspiration.

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I usually make my own biscuits but whilst we were away on holidays I nostalgically bought my children their first packet of Arnott’s Assorted Creams. After a little introduction, the girls enjoyed sampling the classic Australian biscuits. They were both allured by the chocolate filling of the Kingston and declared it to be their favourite.

After a lot of pestering to buy a packet of Kingston’s, I decided I should try and make my own. My daughters were more than happy with my homemade Kingston biscuits. A golden coconut and oat cookie sandwiched together with creamy chocolate icing. 

Close up of Kingston Biscuits on a tray

Kingston Biscuit Variations

If you are more partial to a Monte Carlo than a Kingston, omit the oats in the biscuits. Sandwich with raspberry jam and vanilla icing. for a homemade Monte Carlo biscuit.

Vanilla Icing

  • 240g icing sugar
  • 60g salted butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Place ingredients into TM bowl. Beat 40 seconds/Speed 4. Scrape halfway.

Step By Step Homemade Kingston Biscuits

3 Images showing the steps to making Kingston biscuits and adding the creme filling

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If you’re looking for another fabulous Aussie cookie to go into the lunchbox why not take a look at these Milo Cookies. Simple and delicious

Milo Cookie Stack
Milo Cookie Stack
Homemade Kingston biscuits on background and in a bowl

Homemade Kingston Biscuits

Rachel Gray
If you instantly reach for a Kingston biscuit when a pack of assorted creams are opened, you need this recipe. The homemade Kingston Biscuits are a golden coconut and oat biscuits sandwiched with real chocolate icing are even more enticing than packaged cookies. Luckily the recipe yields enough  to share. 
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Biscuits, Snack, Sweet
Cuisine Australian
Servings 30 Biscuits
Calories 177 kcal



  • 180 g salted butter
  • 110 g brown sugar
  • 1 egg
  • 55 g golden syrup
  • 300 g plain flour
  • 60 g desiccated coconut
  • 60 g rolled oats
  • 2 tsp baking powder

Chocolate Icing

  • 100 g dark chocolate
  • 100 g salted butter
  • 80 g icing sugar


  • Preheat oven to 160˚C. Line 3 biscuit trays with baking paper.
  • Place butter and sugar into TM bowl and cream 1 minute/Speed 4. Scrape down sides of the bowl.
    180 g salted butter, 110 g brown sugar
  • Add egg and golden syrup. Mix 20 seconds/Speed 4.
    1 egg, 55 g golden syrup
  • Add flour, coconut, oats and baking powder. Combine 15 seconds/Reverse/Speed 4.
    300 g plain flour, 60 g desiccated coconut, 60 g rolled oats, 2 tsp baking powder
  • Roll 2 teaspoons of mixture into balls. Place on prepared trays and flatten slightly using a fork. 

  • Bake for 16 to 18 minutes, or until golden brown. Allow to stand on trays for 5 minutes before transferring to a wire rack to cool completely. 

Chocolate Icing

  • Break chocolate into pieces. Melt 4 minutes/50°C/Speed 3. Scrape halfway.
    100 g dark chocolate
  • Add butter and icing sugar. Mix 1 minute/Speed 4. Scrape halfway.
    100 g salted butter, 80 g icing sugar
  • Transfer icing to an piping bag. Pipe icing onto half of the biscuits. Sandwich with remaining biscuits.


Store biscuits in an airtight container. 


Calories: 177kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 26mgSodium: 72mgPotassium: 88mgFiber: 1gSugar: 9gVitamin A: 240IUVitamin C: 0.1mgCalcium: 23mgIron: 1.1mg
Keyword Baking, Biscuit, Chocolate, Coconut, Kingston Biscuits, Oats
Tried this recipe?Let us know how it was!

If you want to be kept up to date when new Thermomix recipes are available, join me on Facebook for more fabulous recipes.d say hi.

Thank you to Rachel from A Small Cup of Sugar for stopping by and sharing your Homemade Kington biscuit recipe.  Please see more of Rachels’s creations on her social media sites so please go over and say hi 🙂

Please feel free to make a comment and rate this recipe! I love hearing your thoughts and the rating helps other readers decide if they should make the recipe.
Happy Cooking

10 thoughts on “Homemade Kingston Biscuits Thermomix Recipe”

  1. Cheryl Wright says:

    Hi Julie, I currently have some of these in the oven right now. As there are only the two of us, I’m wondering whether the biscuit mixture could be frozen (not the chocolate filling obviously)

    1. Julie Carlyle says:

      Hi Cheryl
      Thank you for your message. Yes the mixture can be frozen unbaked. The best way is to roll it into a sausage using plastic wrap. Then, when you want to bake the dough let it defrost. Cut the cookie dough into discs and bake as per normal.
      Happy Cooking
      J xx

  2. Caro says:

    Hey! Love this recipe! It did make a heap of icing which I have leftover. Any suggestions on what I could use the remainder for? How long will it keep? Thanks for the recipe x

    1. Julie Carlyle says:

      Hi Caro
      I’m so pleased you liked the recipe. If you cover and refrigerate the remainder of the icing it can be used on any other baking.
      Happy cooking

  3. Daniel says:

    How many biscuits per serving (shh I’m on a diet)

  4. Veronique MARKS says:

    5 stars
    Love then. but as usual as I am passionate about health, especialy children health, I always cut the sugar in half is every recipes.
    Thanks for sharing

    1. Julie Carlyle says:

      That’s great Veronique🌸 So pleased the family enjoyed them and that you could reduce the sugar xx

  5. Klara Graham says:

    5 stars
    Better than the real thing! Love this recipe

  6. Sara says:

    5 stars
    Easy and delicious

  7. Veronica Landon says:

    5 stars
    Beware, very dangerous stopping at just a few!!!!!

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