Fox's Golden Crunch Creams, 230g

Product Information

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Prepare The Dry Ingredients For uniformly shape biscuits grease two shallow cupped baking pans, or for freeform biscuits line 2 baking trays with parchment paper. I’m all for a good biscuit (although I don’t dunk), crunchy or not, but let’s not make sweeping generalisations. It’s as if someone said that all steaks must be made with fillet beef. Crunchy is good

Don’t let the butter and golden syrup boil with the bicarb for longer than a minute as it affects the color of the end result and makes it dark instead of golden. 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. 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.

This really is a budget friendly recipe, with staple baking ingredients being all that's required for crunchy, chocolate layered Kingston biscuits.

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. 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. Plus, as I was happy to discover, some seriously talented bakers share my view that you must sample raw cake batter: if it’s tasty raw, it will bake well.

Do biscuit dough need to chill?

These crunchy little Kingston biscuits, with their layer of creamy milk chocolate between, taste so much better when they're homemade! 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

Biscuits are not crunchy by definition, at least not in the wide meaning, and apart from cantuccini they are not normally baked twice.

crunchy biscuits

Bake the biscuits in the oven for 15 to 18 minutes, until they have spread and have turned a golden brown colour.

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. 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. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Essential kit

In a separate microwavable bowl, add the butter and syrup and melt in the microwave at 35 second increments until the butter melts. Once the butter melts, mix in both sugars and the vanilla extract. Pour the dry ingredients from the first bowl into the melted butter and mix until combined. Place in the fridge for 15 minutes. The process of making these biscuits is straightforward. Begin by creaming together the butter and sugar. Then, add the other wet ingredients, including golden syrup, vanilla extract, and a bit of boiling water. Combine all the dry ingredients and stir them into the wet. Spoon the batter into the holes of a bun tin or a similar vessel or place it on a lined baking tray. Use lightly floured fingers to press down and shape the dough. Then, proceed to bake the biscuits.