Hokey Pokey – Part 3 – The biscuits

These have the all flavour and the crunch of real Hokey Pokey (see Hokey Pokey – Part 1) but with the added stability for putting in the lunch box.  They freeze well so are worth making a double mix.  If you prefer a more cakey Hokey Pokey Treat then check out Hokey Pokey – Part 2.

  • 125 grams butter
  • ½ Cup Sugar
  • 1 Tablespoons Golden Syrup
  • 1 Tablespoon milk
  • 1 ½ Cups flour
  • 1 teaspoon Baking Soda
  1. Preheat oven to 180°C.
  2. Combine Butter, Sugar, Golden syrup & Milk in a saucepan. Heat until butter is melted and mixture is nearly boiling, stirring constantly.
  3. Remove from heat. Allow to cool until lukewarm.
  4. Sift flour and baking soda together. Add to the cooled mixture. Stir well.
  5. Do not eat any mix as you will not stop!!
  6. Roll largish spoonfuls of mixture into balls.
  7. Place on an ungreased baking tray, press down lightly with a fork.
  8. Bake for 15 – 20 minutes or until golden brown.

Special thanks to the Edmonds Cookery Book for this nice and easy recipe


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