Hokey Pokey Biscuits
Support the All Blacks during the 2011 Rugby World Cup Final with this favourite recipe from New Zealand. These biscuits are quick and easy to make, just ensure you make enough to go around!
Makes about 16
125g butter, softened
½ cup caster sugar
1 tbsp golden syrup
1 tbsp milk
1 tsp bicarbonate of soda
1⅓ cups plain flour
hokey pokey ice-cream, to serve
1 Preheat oven to 180°C. Line 2 large baking trays with baking paper.
2 Using an electric mixer, beat butter and sugar until light and creamy. Place golden syrup and milk into a heatproof microwave-safe jug. Microwave for 20-30 seconds on high or until hot. Stir in bicarb – take care as mixture will bubble up.
3 Add warm milk mixture to butter mixture. Stir until well combined. Sift flour over batter. Mix well. Roll 2 teaspoonfuls of mixture into balls. Place onto prepared trays, allowing room for spreading. Gently press biscuits down with a floured fork.
4 Bake for 12-15 minutes or until golden and firm to the touch. Stand on trays for 3 minutes. Transfer to a wire rack to cool.
5 Store in an airtight container at room temperature. To serve, sandwich biscuits together with hokey pokey ice-cream.