Hokey Pokey Biscuits
½ cup white sugar
1 Tbsp golden syrup
1 Tbsp milk
1 ½ cups flour
1 tsp baking soda
¼ Demerara Sugar, for rolling balls in
Preheat oven to 180°C or 160˚C fan-forced. Line 2 baking trays with baking paper.
Combine butter, Sugar, golden syrup & milk in a saucepan. Heat until
butter is melted and mixture is nearly boiling, stirring constantly. Remove
from heat. Allow to cool until lukewarm. Sift flour and baking soda
together. Add to the cooled mixture. Stir well. Roll tablespoonfuls of
mixture into balls. Roll in sugar. Place on baking trays, press down lightly
with a fork. Bake for 15 – 20 minutes or until golden brown.
Growing up in New Zealand Hokey Pokey biscuits were a staple in our household. It is a simple recipe and one of the first recipes I remember attempting to bake as a child. Hokey Pokey is a New Zealand favourite especially Hokey Pokey Ice-cream. This is the Edmonds cookbook recipe. A nice addition is the sugar crystals on the outside but also nice with chocolate chunks added.