celebrating 130 years 1884-2014

Hokey Pokey Biscuits

By Chelsea Sugar
Hokey Pokey Biscuits
20 servings
  • 14 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves

    125g butter
    1/2 cup Chelsea White Sugar
    1 Tbsp Chelsea Golden Syrup
    1 Tbsp milk
    1 1/2 cups flour
    1 tsp Edmonds baking soda


    Preheat oven to 180°C.
    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. Place on an ungreased baking tray, press down lightly with a fork. Bake for 15 – 20 minutes or until golden brown.
    Special thanks to the Edmonds Cookery Book for use of this Best Ever recipe

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Average Rating
(14 reviews)

I love them! These are my favorite cookies! I can even chuck them in school lunches. Amazing!

A childhood favourite and still popular with the family

yeah i made these

Just made a couple of batches, the kids absolutely love them.

excellent, easy to make with minimal ingredients

Totally yum


easy to make, love it!!!


These hokey pokey biscuits taste great!

good not great ...

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amazing just like the ones i had back in nz

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its absolutely perfect

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was avarage needs like a more hokey pokey taste just taste like sugar

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