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.
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Servings: 16 serves
Calories: 141kcal
Cost: $5
Equipment
- Stove-top, microwave or Thermomix
- Oven
Ingredients
- 60 g unsalted butter
- 115 g (⅓ cup) golden syrup
- 60 g (⅓ cup) brown sugar
- 225 g (1½ cup) 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.
- 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!)
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, 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!)
Notes
RECIPE NOTES & TIPS
- Don’t overmix the dough – stir until just combined for tender biscuits.
- If your mixture is too soft to roll, add 1–2 tablespoons extra flour.
- Space biscuits apart on trays as they spread a little while baking.
- Store in an airtight container at room temperature for up to 5 days.
- Biscuits will soften slightly over time but remain delicious.
- Freeze baked biscuits in an airtight container for up to 1 month.
- To refresh, pop a biscuit in the oven for 2–3 minutes at 160°C.
- Perfect for school lunchboxes, afternoon teas, or dunking in a cuppa.
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
