Fox's Golden Crunch Creams, 230g

Product Information

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.

These crunchy little Kingston biscuits, with their layer of creamy milk chocolate between, taste so much better when they're homemade! This really is a budget friendly recipe, with staple baking ingredients being all that's required for crunchy, chocolate layered Kingston biscuits. Dunk it in your tea or not, everyone likes a biscuit with a crunch, when it melts into sweet and buttery tenderness in your mouth, plain, simple and sublime. For uniformly shape biscuits grease two shallow cupped baking pans, or for freeform biscuits line 2 baking trays with parchment paper. 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.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. 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. 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 The list of ingredients is not extensive. The primary ones include flour, oats, butter, and sugar. A touch of golden syrup imparts a delightful caramel flavour, but alternatives like honey or corn syrup work equally well. Another flavouring element is a small amount of vanilla extract. To achieve the light and airy texture, raising agents – baking powder and baking soda are also essential. Method The butter can be used straight from the fridge or at room temperature – it does not matter as it’s being melted.

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. 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. Add that dry mixture into the large bowl with the butter mixture and stir until fully combined into a dough.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. Firstly, preheat your oven to 160 degrees (fan-forced). Grease and line 3 or 4 baking trays with baking paper. Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny.