Double Choc Hokey Pokey Biscuits
by James Palmer Honeycomb
By Chelsea Sugar
Page views: 73911
-
14 reviews
-
Difficulty Easy
-
Prep time 30 mins
-
Cooking time 20 mins
-
Serves
24
Ingredients
1 cup Chelsea White Sugar
1 tblsp honey
1 tblsp vinegar
Knob of Butter (size of a walnut)
1/2 tsp bicarbonate soda
Method
1 : Place the Chelsea White Sugar, honey, vinegar and butter in a heavy saucepan. Stir until the sugar is dissolved.
2 : Insert a candy thermometer and boil gently until it reaches the hard crack stage (149-154oC).
3 : Remove from the heat and add the bi-carbonate soda, stirring until the mixture swells up.
4 : Pour into a buttered tin (approx. 15cm x 23cm), let cool until half set then mark into squares with an oiled knife. Alternatively, wait until the mixture is cold, turn pan over and knock out with a hammer - it will break into a
number of pieces.
5 : Store in an airtight container, packed between single layers of greaseproof wax paper.
Popular Right Now
See More Recipes
This recipe is really easy if you have the right equipment! Our candy thermometer ran out of battery so we just estimated, and it looks great! Hasn’t risen that much, lots of bubbles though!!
This recipe is really easy if you have the right equipment! Our candy thermometer ran out of battery so we just estimated, and it looks great! Hasn’t risen that much, lots of bubbles though!!
It is very easy to bake and store it was gone in the first 5 secs it was so good. Yum, definitely trying this one again.
Great recipe! I have tried many recipes b4 and this is the only one that actually has that airy crunch! The only problem I had was that It burnt...
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Reviews
Average Rating