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. It is some years since I tasted a one. I think these are fairly close to what the originals were like. However I am sure they are not exactly the same. But I know for sure that they are very good indeed. I do recall that, often, I would pull the biscuits apart and enjoy the filling before devouring the biscuits. Of course, being an adult, I would never do that now :). The recipe

However, I want to emphasise that these biscuits bake just as well when formed freehand. When making them freeform, it’s crucial to leave a considerable gap between each ball of dough to accommodate spreading. You can also adjust the size to your preference. For my biscuits, I used 26g (just under 1 oz) of dough for each biscuit, resulting in 24 substantial biscuits. However, for freeform versions, you might opt for 21g (3/4 oz) for a more suitable size. That size makes 30 biscuits. Golden Crunch Biscuits Ingredients

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Caster sugar- fine white sugar, preferred in baking as it dissolves more easily than standard granulated sugar. Also called superfine sugar.

Bake the biscuits for 21 minutes for the larger ones and 18 minutes for the smaller ones, until they have spread, risen and turned a nice golden brown all over. 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. 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 Freezing - Kingston biscuits can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 3 months. 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).For these biscuits, you will get a different texture depending on what oats are used. If you use jumbo oats then you will make a flatter crispier biscuit. If you use regular rolled outs which are slight broken down then you will make a chewy and chunkier biscuit. 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.

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. 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. 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. Bake the biscuits in the oven for 15 to 18 minutes, until they have spread and have turned a golden brown colour. Place the butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until the butter has melted.Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, just increase the temperature by between 10 and 20 degrees Celsius and keep an eye on the biscuits towards the end of baking time.

Firstly, preheat your oven to 160 degrees (fan-forced). Grease and line 3 or 4 baking trays with baking paper.

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And that’s even before we go over to America and inspect what they call ‘a biscuit’ there. Crunchy it isn’t.