4 Ingredient Hokey Pokey Biscuits

These Hokey Pokey Biscuits are a New Zealand classic! Made with only 4 basic ingredients… they’re quick, easy and so delicious.

When I was little, my Mum used to make Hokey Pokey biscuits all the time. If you’re from New Zealand (like Mum is), then you’ll be super familiar with the deliciousness that is hokey pokey. Whenever we would go over to New Zealand to visit my granddad, the very first thing we would do (after stopping to buy L&P at Paeroa that is), would be to go to the supermarket and buy a tub of hokey pokey ice cream. Back then you couldn’t buy it in Australia, so it was a super exciting thing!

Hokey Pokey Biscuits

Now I’m pretty sure that Mum’s hokey pokey recipe was either a family handwritten one or from the Edmund’s cookbook. Either way, I couldn’t track the original down! But these 4 Ingredient Hokey Pokey Biscuits are just as good as I remember. They are a little bit different from Mum’s traditional recipe which was made with milk – but otherwise they’re pretty spot on!

Hokey Pokey Biscuits

If you haven’t ever tried hokey pokey, it’s like a yummy caramel-type flavour (the ice cream is filled with little honeycomb toffee balls… YUM!). But these biscuits get their beautiful caramel flavour from the brown sugar and golden syrup.

Hokey Pokey BiscuitsOooh and I nearly forgot to mention that these are quite possibly the easiest biscuits you’ll ever make. You only need one saucepan (or one Thermomix bowl), a sieve and a spoon… there’s no beaters or anything fancy involved at all. Love, love, love that!

Hokey Pokey Biscuits

I like my hokey pokey biscuits to be quite thick and soft, so I usually only press the dough balls down lightly and then cook them for no longer than 10 minutes. If you prefer your biscuits harder and flatter, just press the dough balls down a bit more before baking (but remember that they will still spread) and cook for a couple of extra minutes.

Hokey Pokey Biscuits

After I baked this batch of hokey pokey biscuits, I remembered that Mum used to use a fork to press hers down before baking, which gave them a lovely appearance (I must, MUST remember to do that next time… bummer!) It’s so annoying when you remember those little tidbits of information too late!!

Hokey Pokey Biscuits

Anyway, the New Zealander’s certainly know how to make great stuff – hokey pokey biscuits, fish and chips, lolly Eskimos and chocolate marshmallow fish… but my favourite New Zealand export, is of course, my mum.

xxx

4 Ingredient Hokey Pokey Biscuits

These Hokey Pokey Biscuits are a New Zealand classic! Made with only 4 basic ingredients... they're quick, easy and so delicious.
5 from 8 votes
Print Pin Rate
Course: sweet
Cuisine: Biscuits/Cookies
Keyword: Hokey Pokey Biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 serves
Calories: 141kcal

Ingredients

  • 60 g unsalted butter
  • cup (115g) golden syrup
  • cup (60g) brown sugar
  • cup (225g) self-raising flour sifted

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
  • Melt the butter, golden syrup and brown sugar together in a saucepan over low heat. Stir until all of the sugar has dissolved. Set aside to cool.
  • Sift the self-raising flour on top of the caramel liquid. Stir until a soft dough forms.
  • Form tablespoon sized balls with the dough and place onto the baking trays.
  • Press down lightly with a fork.
  • Bake for 10 minutes or until just golden.
  • Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
  • Place the butter, golden syrup and brown sugar into the TM bowl. Melt for 2 minutes, Speed 2, 80 degrees. Scrape down the sides of the bowl.
  • Melt for a further 2 minutes, Speed 2, 80 degrees. Leave to cool slightly.
  • Add the self-raising flour to the TM bowl and mix on Speed 2 for 20 seconds. Scrape down the sides of the bowl and repeat.
  • Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.
  • Bake for 10 minutes or until just golden. Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).

Nutrition

Calories: 141kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 8mg | Iron: 0.2mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Hokey Pokey Biscuits

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42 Comments
  1. inthegoodbooksblog says:

    Hi
    Could I substitute honey for golden syrup? Thank you

    1. Bake Play Smile says:

      Oooh good question!! I personally haven’t done that before… but you could always try!

  2. Sarah says:

    How could you do this to me!! They are too easy and too delicious. (As I smoosh a third hokey pokey biscuit in to my mouth in 10 minutes)

    1. Lucy Mathieson says:

      Hehehehe I know!!! It’s just terrible, right!!! I’m so glad you enjoyed them! xx

  3. Krystal says:

    I used your recipe and loved it. However, since your mum was a kiwi, perhaps this is or is similar to her recipe: http://edmondscooking.co.nz/recipes/biscuits/hokey-pokey-biscuits/
    The edmonds cookbook was a staple in Nz kitchens…

    1. Lucy Mathieson says:

      Hi Krystal! Aha yes I think that must be it!!! I need to order myself one of the Edmonds cookbooks!!!

  4. louise says:

    hi does the butter have to be unsalted? wanting to try now but only have normal butter
    thanks

    1. Lucy Mathieson says:

      Hi Louise, you can use salted butter if you like! xx

  5. Carlie says:

    5 stars
    These ARE GOOOOD!!! Sitting here enjoying them for morning smoko. Yeah, we don’t mind having the good stuff from “across the drain” from our Kiwi neighbours. Loved the comment about your Mum! Thank you for the TMX version, made it very easy. Thought they were a sloppy mix, but they baked beautifully and I left off forkmarks (my daughter, when young, called them possum claws, so that’s what we call them ) and I love their texture as well as the taste. Sooo good, thanks again!

    1. Lucy Mathieson says:

      Yay! That’s so great Carlie! And love the idea of the ‘possum claws’ too!!! xx

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