This biscuit recipe from the Edmonds Cookery Book has been on my mind for sometime now and I finally gave it a go. The method of melting the butter rather than creaming softened butter with sugar is a little unusual for me. I did have to let the mixture cool down quite a bit before adding my chocolate chips so they would not instantly melt into the dough. I was quite happy with the end result and sent them off to daycare with Ike to share with his friends there. The tin returned empty.......so they are kid approved. The only modification to the original recipe was in allowing the dough to cool completely, and the addition of the chocolate chips of course. The traditional recipe contains no chocolate chips. I will most definitely be making them again.......and perhaps again so I can try them without the chocolate chips. Try them.....you just might like them too!
Chocolate Chip Hokey Pokey Biscuits1/2 cup butter
1/2 cup sugar
1 Tbsp golden syrup (cane syrup rather than corn syrup if you can find it)
1 Tbsp milk
1 1/2 cups flour
1 tsp baking soda
1/2 cup chocolate chips (optional)
Combine butter, sugar, syrup and milk in a saucepan. Heat until butter is melted and mixture is nearly boiling, stirring constantly. Remove from heat and allow to cool to lukewarm. Sift flour and baking soda together. Add to the cooled mixture. Stir well. Cool dough completely before adding in chocolate chips if adding them. Roll tablespoonsful of dough into balls and place on ungreased cookie sheets. Flatten the balls of dough slightly with a floured fork. Bake 350F until golden, 8-10 minutes.
2 comments:
sounds good and easy but why is it called Hokey Pokey???
I guess I should have mentioned....The cookies are made with the same ingredients as the candy Hokey Pokey or Sponge Toffee as it is more often referred to in North America. So they are supposed to taste like Sponge Toffee or Hokey Pokey:)
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