Hokey Pokey Biscuits

How to Make Hokey Pokey Biscuits

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1. Heat the oven to 170°C / 340°F (150°C / 300°F fan). Line two baking trays with baking parchment.

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2. Beat the butter and sugar for 3 minutes, until pale and creamy. Beat in the golden syrup.

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3. Dissolve the bicarbonate of soda in the hot water and stir it into the butter mixture, then add the flour and mix to a soft dough.

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4. Roll the dough into 24 walnut-size balls and set them 5 cm apart on the trays. Flatten each slightly with the back of a floured fork.

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5. Bake for 14 to 15 minutes, until deep golden brown. Cool on the trays for 5 minutes, then move to a wire rack to cool and crisp.

   Mark done Start 14 min timer

Tips for Making Hokey Pokey Biscuits

• Bake until they are deep golden. Pale biscuits are soft and lack the toffee flavour, and colour is where the honeycomb taste develops.
• Dissolve the bicarbonate of soda before adding it. Undissolved powder leaves bitter, soapy spots in the finished biscuits.
• Leave space between them on the tray. The dough spreads as it bakes and the biscuits merge if they are too close.

What to Serve with Hokey Pokey Biscuits

• Hot tea
• Vanilla ice cream
• Cold milk

Storing & Reheating Hokey Pokey Biscuits

Keeps in an airtight tin for 1 week. If they soften, crisp them in a 150°C / 300°F (130°C fan) oven for 5 minutes. Freezes for 3 months.

Hokey Pokey Biscuits FAQ: Common Questions

Hokey Pokey Biscuits Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.