Salted hokey pokey and caramel melting moments


Salted hokey pokey and caramel melting moments
Sweet and delicious, these melting moments are the perfect accompaniment to your next coffee break

Makes 30.

250g butter, softened

100g dark brown sugar

250g flour

125g cornflour

¼ tsp cinnamon

½ tsp salt

½ tsp vanilla essence

Hokey pokey icing:

5 tbsp caster sugar

2 tbsp golden syrup

1 tsp baking soda

2 cups icing sugar

50g butter, melted butter

1 tablespoon sea salt


Preheat oven to 180°C. Grease and line a baking tray. Using an electric cake mixer, cream the butter and dark brown sugar together until light and fluffy. Slowly mix in the flour, cornflour, cinnamon and salt. Add the vanilla essence and mix well. The mixture should be dough like but slightly tacky.

Roll the dough into a flat disc about 5mm thick. Use a cookie cutter to cut out 3-4cm circles and place on the baking tray.

Bake in oven for 15-18 minutes until golden brown. Leave to cool on a wire rack.

Melt the caster sugar and golden syrup together in a small saucepan. Boil for 2 minutes on redcued heat until sugar has dissolved. Remove from heat and quickly stir in baking soda. The mixture will foam up. Spread over a piece of baking paper and leave to harden.

When hokey pokey cool and crunchy, break into pieces and place in a food processor with icing sugar, and blitz until crumbly. Add butter and then mix to a paste with 1-2 tablespoons hot water. Use the icing to sandwich together the dark brown sugar biscuits. Serve with a little sea salt.

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