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betty's "new zealand" hokey pokey cookies

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A rich buttery cookie that tastes like honey comb. I make these regularly for my children's lunch boxes. This recipe is egg free. Golden syrup is an ingredient used in English, Australian and New Zealand baking.

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yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For betty's "new zealand" hokey pokey cookies

  • 1/2 pound (250g) butter - very soft
  • 1 cup super fine (caster) sugar
  • 2 tablespoons golden syrup
  • 2 tablespoon milk
  • 2 teaspoons bicarb soda
  • 3 cups plain flour

How To Make betty's "new zealand" hokey pokey cookies

  • 1
    Pre-heat oven to 375oF/180oC. Grease and line baking trays.
  • 2
    In a bowl, cream the butter and sugar until thick and pale. Meanwhile, heat the milk and golden syrup together until hot. Add the bicarb - it will bubble. Pour into the butter mix and continue to beat.
  • 3
    Add in the flour and stir through. It should be the texture of short bread.
  • 4
    Roll heaped teaspoonfuls of dough, place on the prepared trays. Press down gently with fingers and press down with a fork. Allow spreading room, they will almost double in size.
  • 5
    Bake in prepared oven for 10-12 minutes and until golden and they smell amazing! Cool in the trays for a few minutes, remove and cool on a wire rack.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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