Big kingstons

Big kingstons



  • 1 cup rice bubbles
  • 1 cup plain flour
  • 1 cup coconut
  • 1 cup sugar
  • 125g unsalted butter
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons boiling water


  • 100g good quality dark chocolate
  •  half cup (125mL) pouring cream


Preheat oven to 150C. Line 3 trays with baking paper.

Place rice bubbles in a large bowl and squish a bit with the back of a spoon. Add flour, coconut and sugar to the bowl. Melt butter and golden syrup in a small saucepan (dont burn!), then add bicarb and water. Fizz! Stir butter-foam into dry ingredients and mix well. Roll two teaspoonfuls into small balls and place on trays. Leave about 4cm between them. Bake for 15-20 minutes until golden brown. Cool slightly before lifting off with a spatula to cool on wire racks.

Make filling by combining chocolate and cream in a small saucepan. Stir over low heat until melted and smooth. Transfer to a container and cool in fridge.

To assemble biscuits, spread chocolate filling on the base of one biscuit and top with another biscuit. Yum.


  • The biscuit mixture spreads quite a bit when cooking to make large biscuits. To make smaller (more Kingston like) biscuits, use just one teaspoonful of mixture.
  • The unfilled biscuits keep well in an air tight container and the chocolate filling in the fridge, so I assemble a few at a time as needed. Then the biscuits dont get soggy.
  • The chocolate filling can also be used to ice cupcakes or larger cakes.
  • This is a gluten-free adaptation of an Anzac biscuit recipe. If you are not a gluten-free home, use rolled oats instead of the rice bubbles.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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