Hokey Pokey Biscuits
By Chelsea SugarPage views: 179970What's just as tasty as hokey pokey? Hokey Pokey biscuits!
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40 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 15 mins
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Serves
20
125g Tararua Butter
1/2 cup Chelsea White Sugar
1 Tbsp Chelsea Golden Syrup
1 Tbsp Meadow Fresh Original Milk
1 1/2 cups Edmonds Standard Grade Flour
1 tsp Edmonds Baking Soda
Preheat oven to 180°C.
Combine Tararua Butter, Chelsea White Sugar, Chelsea Golden Syrup and Meadow Fresh Original Milk in a saucepan. Heat until the Tararua Butter is melted and mixture is nearly boiling, stirring constantly. Remove from heat. Allow to cool until lukewarm. Sift flour and Edmonds 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.
this biscuit looks good, like the melting moments. I can't use milk, so I am going to try it without. do you know if that will work?
Abit confused ,The baking soda is always deluted in the milk not shifted with flour and there was no oven temperture i cooked mine on 160 bake for 15 mins , I added Cadbury cchocolate chips or i call them morsals i didn't add the milk or soad added a tsp of baking powder turned out lovely nice wee recipe ,Partner loved them. rate a 5 stars.
OMG best thing ever I love baking and this was really easy to make and yummy I just cant stp eating them :)
I doubled the mixture by 4 an got a huge batch out of them, my mixture was quite butterey but they turned out great..might have needed more golden syrup as the taste was slightly mild but other than that they look an taste great
very good 10/10
its super easy to make and it doesn’t use too many ingredients. definitely my go to! it is very good for dipping into hot chocolate :D
when it first comes out of the oven its crumbly and soft, thats the best time to eat it (not straight out of the oven, thats what too crumbly, you gotta wait a bit first)
sometimes i put green food dye into it and make frog cookies :)
if you’re looking for an easy recipe then this is the one!
I don't have any golden syrup on hand only maple! Would it be ok to use this instead?
CHELSEA SUGAR: Hi there, we haven't tried this substitute but think it should be ok. Let us know how you get on!
I was really disappointed in these. Firstly, I overcooked them so they didn’t look anything like the pic. Is the temperature given for a regular or fan-forced oven? Secondly, the flavour was really mild and not great.
Chelsea Sugar:
Sorry to hear that this recipe didn't work for you. Preheat conventional ovens to 180°C. This temperature will need to be 160°C for a fan forced oven.
These are so yummy I made a big batch and everyone loves them! They are so quick to make! You should try them out!
I felt the mixture was too runny, so added a bit more flour. Came up like a nice dough consistency. They still looked quite greasy when I rolled and placed them on tray. Only baked 15 mins as they looked nicely coloured in my oven. Unfortunately - they're cracked all over - looking like antique cracked old paint. Weird... so wonder what I did wrong with the recipe there. Regardless - They taste AMAZING!
Great recipe, especially if you've run out of eggs in the pantry. I overcooked the batch, so they ended up a dark tan. Next time, I'll watch more carefully, and probably only cook for 10 minutes.
Hi, need to check what I’m doing wrong. Mixture is so crumbly I can’t roll into balls. Any advice please?
Chelsea Sugar:
Ensure your butter very soft to help the mixture roll into balls.
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