Fox's Golden Crunch Creams, 230g

Product Information

Biscuits are not crunchy by definition, at least not in the wide meaning, and apart from cantuccini they are not normally baked twice. You may be tempted to bake the crunchies for longer than 20 minutes before cutting, but don’t do it. Baking for too long will make it too dry and crumbly and difficult to cut and flip. Bake the biscuits in the oven for 15 to 18 minutes, until they have spread and have turned a golden brown colour.

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 IngredientsCoat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement. Freezing - Kingston biscuits can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 3 months. 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.

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. Place the milk chocolate melts into a microwave safe bowl. Melt on 50% power in 30 second bursts or until just melted.Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3–4 baking sheets with baking paper (see note) or line two sheets and cook in batches. Arnott's biscuits are such iconic biscuits in Australia... with two of the most well known being their Chocolate Ripple biscuits (hello Chocolate Ripple Log!), and their Marie biscuits, which are used in the base of so many of my easy no-bake slices. 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.