Hokey pokey biscuits

Very crisp biscuits coated in a little dark chocolate really do remind you of eating a crunchy bar. Another idea – crush a little storebought hokey pokey in your fingers and sprinkle over the chocolate before it sets.

Ingredients

125 g	Butter
¾ cup	Caster sugar
1 Tbsp	Golden syrup (Main)
1 Tbsp	Milk
2 cups	Plain flour (Main)
1 tsp	Baking soda

To dip

150 g

Dark chocolate, broken into small pieces

Directions

1. Heat the oven to 180C. Line a large baking tray with baking paper.
2. Place the butter, caster sugar, golden syrup and milk in a heavy-based saucepan and place over low heat. Allow the butter to melt and sugar to dissolve, bringing almost up to a boil. Remove from the heat and set aside to cool for 15 minutes.
3. Sift the flour and baking soda into the butter mixture and stir to combine. Place large teaspoonfuls on the prepared tray, keeping as round as you can. Use a fork to press down a little.
4. Place in the oven and bake for 15 minutes or until a dark golden colour. You will also smell when they are cooked. Remove from the oven and place on a wire rack to cool.
5. To dip, place the chocolate in a heatproof bowl over a saucepan of gently simmering water and melt. Ensure you have a small amount of water in the saucepan as you don't want it to touch the base of the bowl. Remove bowl and set aside. Place a sheet of baking paper on the bench top. Half dip the cooled biscuits into the chocolate then leave to set on the baking paper.
6. Once the chocolate is set, store biscuits in an airtight container.

See more of Kathy's simple baking recipes

• White chocolate crackle
• Mini fresh pear loaves