Hokey Pokey Biscuits

These crisp biscuits fizz slightly on your tongue thanks to the baking soda and golden syrup. Crispy on the edges and soft in the middle, these Honey Pokey Biscuits are simple to make. They disappear quickly, making them perfect for afternoon tea or for filling the biscuit tin with a bit of nostalgia.

1 hour

Prep Time

(19)

Keep my screen awake

Ingredients

125g butter
½ cup Chelsea sugar
1 Tbsp Chelsea golden syrup
1 Tbsp Meadow Fresh milk
1 ½ cups Edmonds Standard Grade Flour
1 tsp Edmonds Baking Soda

Method

Preheat the oven to 180ºC. Line a baking tray with baking paper.
Combine the butter, sugar, golden syrup and milk in a saucepan over a medium heat. Heat until the butter is melted and the mixture is almost boiling, stirring constantly.
Remove from the heat and allow the mixture to cool to lukewarm. Sift the flour and baking soda together, add to the cooled mixture and stir well.
Roll tablespoonful of the mixture into balls, place on the prepared tray and press down with a floured fork.
Bake for 15–20 minutes or until golden brown. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

Add your review

Ffion Jones

It wasnt hard mixture it was whipped cane mixture like

Ffion Jones

It wasn’t hard balls when the mixture was done it was like a whipped cake mixture

TraceyS

Very easy to make and absolutely YUM

Demonlicious

So so so so so so so so so so so good

Hazel proudman

Nice easy recipe love eating them warm

Barbara Cross

Scrummy yummy and so easy

Jill

First time making these, but won't be the last. Yum

Claire

Loved these when we were kids, and stumbled over the Edmonds page - thank you ! Made them today, a freezing July day in Perth WA.

Elizabeth

Oh my gosh! Whoever thought of the ‘keep my screen awake’ button needs a pay rise!

Ally King

Simple but not to my taste a little bland

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Hokey Pokey Biscuits

Products used in this recipe

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