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Sunday, 5 June 2011

Hokey Pokey Biscuits

This was one of the first recipes that my Nan taught me to bake with her.  The are great biscuit tin fillers and always go down well.  Perfect for coffee mornings and when friends come around for a cuppa.

125 grams of butter

½ cup sugar

1 tablespoon golden syrup

1 tablespoon milk

1½ cups flour

1 teaspoon baking soda


Preheat oven to 180°C.

Combine the butter, sugar, golden syrup and milk in a saucepan stirring constantly. Heat until the butter is melted and the mixture is nearly boiling.

Remove the saucepan from the heat and allow the mixture to cool to lukewarm.

Sift the flour and the baking soda together and add them to the cooled mixture.  Stir the combined ingredients well.

Roll tablespoons of the mixture into balls and place on an oven tray lined with non-stick baking paper, then flatten the balls gently with a floured fork.

Bake the biscuits for 15-20 minutes or until they are golden brown.

Store in an airtight container.

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