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“Two wings lift a person up from earthy concerns: simplicity and purity. Simplicity should be in intention, purity in feelings. Simplicity reaches out after God, purity catches hold and tastes. ~ Thomas A’Kempis

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)
Ingredients


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

Method


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.

2 comments:

  1. Thank you Linda, for the recipe, and your music, we too lived in CHB, and have a lot of happy memories. Your comments stirred up a lot of emotions, I lost my wife of 50 years a year ago and loneliness is a constant companion.
    Thanks and God Bless.
    Kevin

    ReplyDelete
  2. Thankyou for the comment Kevin, I'm glad you enjoyed the music and that fond memories were resurected. I don't know if your a Christian, but I believe the Lord is always with us, and a source of comfort. He knows the lonliness you feel, put your trust in him, and he will help. He has plans to prosper us and not to harm us. He will be your strength. God Bless you. - Linda

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