Friday, 26 November 2010
Hokey Pokey Biscuits
These biscuits were a childhood favoutite of mine. Nearly every weekend we would go to visit my nana and she baked all week to prepare for the onslaught of grandchildren. The table was always groaning under the weight of pikelets with jam and cream, a white & chocolate cream filled sponge, scones...biscuits and on and on. After everyone ate their fill, us children would go crazy and run all round the neighbourhood, coming back and hour or so later to refuel. In Nan's old pantry she had all thses biscuit tins stacked up (about 7) and she would say 'you can have one of each) !!! lol..we all would beam huge smiles and pile the biscuits up in our hands. These hokey pokey biscuits, well my nana's ones were huge, lovely and chewy. Whenever I bake them, a wave of nostalgia fills my mind and heart 'the sweet memory of my lovely Nana)..She was a true homemaker :0)
125g butter, softened
1/2 cup caster sugar
1 tablespoon golden syrup (May be sold in the speciality foods section in USA supermarkets. Its not the same as corn or maple syrup - has quite a unique (golden) flaour)
1 tablespoon milk
1 teaspoon bicarbonate of soda
1 1/2 cups plain flour
Preheat oven to 180°C. Line 2 large baking trays with baking paper.
Using an electric mixer, beat butter and sugar until light and creamy. Place golden syrup and milk into a heatproof microwave-safe jug. Microwave for 20 to 30 seconds on HIGH (100%) power or until hot. Stir in bicarbonate of soda (mixture will bubble up). Add warm milk mixture to butter mixture. Stir until well combined. Sift flour over batter. Mix well.
Roll 2 teaspoonfuls of mixture at a time into balls. Place onto prepared baking trays, allowing a little room for spreading. Gently press biscuits down with a floured fork.
Bake for 12 to 15 minutes or until golden and firm to the touch. Stand on trays for 3 minutes. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
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