5 Tbsp Chelsea White Sugar
2 Tbsp Chelsea Golden Syrup
1 tsp baking soda

125g butter, chopped and softened
1 tsp vanilla essence
1 1/4 cups Chelsea Soft Brown Sugar
1 egg
1 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp cocoa powder
1 cup chocolate, chopped into small pieces or choc chips
3/4 cup approx broken hokey pokey from section A

Put sugar and golden syrup into a saucepan. Heat gently, stirring constantly until Chelsea sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add baking soda. Stir quickly until mixture froths up rapidly! Pour into a buttered tin immediately. Leave until cold and hard then break into small pieces.


Preheat oven to 170°C and grease or line a tray with baking paper.

Beat butter, sugar, vanilla essence and egg until smooth (don’t overbeat). Sift dry ingredients and stir into butter mix, then mix in the chocolate and broken hokey pokey.
Roll heaped teaspoon sized balls of mixture and place on tray, press lightly with a fork - allow space for spreading. Bake for 8 minutes, remove and stand for 5 minutes before transferring to a wire rack to cool.

Makes Approx 40 biscuits.

This recipe is a collaboration of the Edmonds' Hokey pokey and the Chelsea Double chocolate biscuits, so thanks to Chelsea and Edmonds.