Super-Easy Hokey Pokey Biscuits

Here's a recipe for delicious, caramel-flavoured hokey pokey biscuits (cookies) from the good-ole Edmonds book (a New Zealand baking classic). This recipe is so simple my three year old can almost make these cookies by himself. The Edmonds book says to use a saucepan on the stove-top to make these cookies, but I use the microwave - it's more toddler friendly {and I hate washing pots}.

So here goes with a cookie recipe even a toddler can make...

Classic Kiwi Hokey Pokey Biscuits *
*Biscuits = cookies

INGREDIENTS
125g of butter {Online measurement converter}
1/2 cup of white sugar
1 tablespoon of Golden Syrup
1 tablespoon of milk
1 and a 1/2 cups of flour*
1 teaspoon of baking soda

* I use Gluten free baking mix to make these cookies gluten free; you could also substitute dairy-free spread for butter and rice/soy milk to make the cookies dairy free.

• Put the butter, sugar, golden syrup and milk in a microwave-safe bowl and zap on high for 30 seconds.
• Stir then zap for 30 more seconds.
• Repeat (zapping and stirring) until the butter is melted and the mixture is almost boiling and bubbling.
• It should look thick, golden and caramel-y like this...

• Allow to cool to lukewarm while your little helper licks the spoon (then wash the spoon or get a fresh one!)
• Sift the flour and baking soda into the cooled mixture. Mix well, until it looks like this...

• Roll teaspoonsful into balls and place on oven tray lined with baking paper.

• Flatten each ball slightly with a fork. (They will spread and get bigger, so allow space between them)

• Bake at 180°C for 10-15 minutes or until golden brown.

Allow to cool and harden before eating.
Makes approximately 25 cookies.

Yum yum!


P.S. I'm curious... do you have hokey pokey in other countries too, or is this just a Kiwi thing?