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, so delicious.

5 from 110 votes

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: serves

Calories: 141kcal

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 a microwave-safe bowl and melt on 50% power, stirring each 30 seconds, until melted. Stir until all of the sugar has dissolved. Set aside to cool.
Note: Alternatively you can melt the ingredients in a saucepan on the stovetop over low heat.
Sift the self-raising flour on top of the melted butter mixture. Stir until a soft dough forms.
Form tablespoon sized balls with the dough and place onto the baking trays.
Note: If the mixture is too soft to roll into balls, add a little more flour and mix again.
Press the dough balls 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 but still as delicious!)

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, 80 degrees, Speed 2. Scrape down the sides of the bowl.
Melt for a further 2 minutes, 80 degrees, Speed 2. Leave to cool slightly.
Add the self-raising flour to the TM bowl and mix for 20 seconds, Speed 2. 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 but still as delicious!)

RECIPE NOTES & TIPS

Golden syrup - is readily available in supermarkets, however you can substitute it with corn syrup, honey or maple syrup. You can even make your own golden syrup if you like.
For a crunchy 'outer' and a soft 'inner biscuit - gently fold through the self raising flour - don't overmix.
Storing - store your Hokey Pokey biscuits in an airtight container at room temperature for up to 5 days (they will soften over this time), or they can be wrapped well in an airtight container and frozen for up to 1 month.