Golden Syrup
Chelsea Golden Syrup in the...
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Biscuits
Hokey Pokey Biscuits
20 mins
15 mins
Easy
20
What's just as tasty as hokey pokey? Hokey Pokey biscuits!
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- Ingredients
- Method
Ingredients
- 125g Butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- 1 Tbsp Chelsea Golden Syrup
- 1 Tbsp Meadow Fresh Original Milk
- 1 ½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Soda
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
51
What did you think of this recipe?
susannah
great flavour
5
Sarah
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!
4
Collen
Great
4
Laurelie
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.
4
Rachel
I crave these every now and then so the tabs always open in my chrome
5
bob
yum :)
5
pineapplelover!!!
easy to make, love it!!!
4
Jacinta
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?
4
Uhh
O.0
5
Rachel
I crave these every now and then so the tabs always open in my chrome
5
Method
Preheat oven to 180°C. Line a baking tray with baking paper.
Combine butter, Chelsea White Sugar, Chelsea Golden Syrup and Meadow Fresh Original Milk in a saucepan over a medium heat. Heat until the butter is melted and mixture is nearly boiling, stirring constantly.
Remove from heat and 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.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
51
What did you think of this recipe?
susannah
great flavour
5
Sarah
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!
4
Collen
Great
4
Laurelie
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.
4
Rachel
I crave these every now and then so the tabs always open in my chrome
5
bob
yum :)
5
pineapplelover!!!
easy to make, love it!!!
4
Jacinta
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?
4
Uhh
O.0
5
Rachel
I crave these every now and then so the tabs always open in my chrome
5
You May Like These
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
learn about baking
How to Choose SugarFor Baking?
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