An absolute Kiwi classic, these Hokey Pokey biscuits are so easy to make and absolutely delicious!
Published January 31, 2021, Updated April 4, 2024
Many Kiwis will recognise this recipe, it has been around since forever. It contains the classic flavours of hokey pokey which we just adore here in New Zealand
Hokey Pokey is a hard flavour to explain! In its classic form it is hard candy, similar to honeycomb, but I am learning that it is called different things all over the world! You can find my recipe for the classic Hokey Pokey here.
These biscuits take on the lovely caramelized flavours of hokey pokey but in a lovely light and soft biscuit. And just six ingredients!
The best bit about these particular biscuits is how so incredibly easy they are to make. They come together after creaming the butter and sugar, and result in a lovely soft dough that is a dream to work with.
I like to add a few more steps as it was always assumed in the olden days that we knew what a moderate oven was and more!
You will need:
-
Butter
-
Sugar
-
Milk
-
Golden Syrup
-
Baking Soda
-
Flour
For those unfamiliar with what Golden Syrup is, it is a thick, smooth golden-colored syrup made from cane sugar that has a unique buttery scent and a light caramel flavor. Also called light treacle in some places.
You can find it in many international stores so be sure to do a quick google search in your area to see if you can find a brand near you.
As you can see here I have bought out the fork to make those classic biscuit lines that every single biscuit produced before the 1980s had! I try and avoid it in my cookies now but for such a classic recipe I had to stick to the tried and true look.
So other than the ingredients you will require a food mixer (to cream the butter and sugar, or an electric beater) and an oven tray! That is all.
These biscuits are lovely and light, you only need to cook them for around 13 minutes until they are golden brown.
If you prefer them crunchier you can make them a little thinner and cook until more golden brown, but I prefer them soft and light so love just pressing them down a little.
Would you like to know how to make the classic hokey pokey? Check out this recipe, keep it on hand for years to come.
So onto the recipe for Hokey Pokey Biscuits, this recipe makes approximately 20 biscuits.
Hokey Pokey Biscuits
Classic Kiwi recipe of Hokey Pokey Biscuits, one to treasure forever
Ingredients
- 185 grams Butter, room temperature
- 75 grams White Sugar, just over 1/3rd of a Cup
- 1.5 Tablespoons Milk, 22.5 mls
- 1.5 Tablespoons Golden Syrup, 22.5 mls
- 1.5 teaspoons Baking Soda
- 295 grams Plain White Flour, 2 Cups
Instructions
- Preheat oven to 180C Bake (350F)
- Prepare a baking tray with baking paper and set aside (I like to spray my tray with a little cooking spray to get the paper to stick)
- In a food mixer (or bowl with electric beaters) combine the softened butter and sugar and cream/mix on a medium high speed for approximately 4 minutes until pale in colour and well whipped
- In a small bowl add the milk and golden syrup and heat for 20 seconds in the microwave until warm, stir well
- Add to this the baking soda and the mixture will rapidly rise and bubble as you mix.
- Once the mixture is fully combined pour this bubbly mixture into your creamed butter and sugar
- Add the flour and stir well until fully combined and coming together
- Take tablespoon sized amounts of dough and roll into balls, placing 2 cm apart on the prepared tray
- Press lightly with a fork
- Bake for 13 minutes until lightly golden brown.
- Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
- Store in an airtight container
- Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 156mgCarbohydrates: 14gFiber: 0gSugar: 5gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
Be sure to let me know in the comments below if you make this one.
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Happy Baking
Anna
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Gerry says
I am disgusted by how far I had to scroll to get the actual recipe. What cheap tricks to boost SEO. Can you possibly use the keyword any more?
justamumnz says
Thanks for your feedback Gerry, sounds like you know quite a bit about websites. One more tip is at the top of the page is a “jump to recipe” button that takes you straight to the recipe card.
Aleisna says
Made these today to try a new recipe – this recipe is opposite to how I’m use to making on the stove with a more soft flatter biscuit & caramelised look.
They have not turned out like the picture – very doughy. Will try again!
justamumnz says
Sorry to hear they didn’t turn out using my method. Wonder what went wrong?
Judith says
I made these but found them very soft and crumbly and quite bland! Are they meant to have a slight crunch to them? Maybe I underbaked but gave them the full time of 13 minutes and I got 20 out of the dough
justamumnz says
Oh I am so sorry to hear that, so odd. Definitely not a bland biscuit as have the lovely flavours of golden syrup through them. Biscuits will be soft or crunchy depending on the cook time, the size of them and your oven. For a crunchier biscuit you cook longer.
Ann says
Made it today with gluten free flour. Lovely texture. Kids described as it explodes in your mouth! Will add this to regular rotation of biscuits🙂
justamumnz says
I am so happy to hear that Ann! What lovely feedback.
Ngaere Farquhar says
Made these yesterday loved them and took some to friends today. Used desertspoon for measurement and quite a nice size when slightly flattened with fork. Love your recipes.