Recipe: Hokey Pokey Melting Moments
This classic biscuit is taken up a notch with crunchy hokey pokey.
Recipe: Ruth Pretty
250g butter, preferably unsalted (diced and at room temperature)
130g (2/3 cup) brown sugar
280g (2 cups) flour
90g unsalted butter (diced)
200g (1 cup) brown sugar
25g (2 tbsp) golden syrup
85ml (1/3 cup) cream
½ recipe Hokey Pokey
For biscuits: Preheat oven to 160°C. Lightly grease two baking trays with baking spray or additional butter.
Place butter and sugar into the bowl of an electric mixer fitted with a K beater and beat till pale and creamy. Alternatively beat with a wooden spoon.
Sift flour into butter mixture and beat till combined.
Take dough and roll into 30 balls (they will weigh about 20g each) and place onto prepared trays. Mark balls with a fork (you may need to dip the fork into additional flour to prevent it from sticking to the dough) and press to form biscuits 5cm diameter.
Place biscuits into oven and bake for 11-14 minutes or till golden. Cool on a wire rack.
For the filling: Place second measure of butter and sugar, golden syrup and cream into a saucepan set over low heat and stir till butter has melted and mixture is smooth.
Simmer for 5 minutes till it has thickened and has become “butterscotch”.
Remove from heat, place in a bowl and cool butterscotch in refrigerator till firm.
To Assemble: Take a rounded teaspoon (15g) of butterscotch and roll into a ball. Place 1 ball onto flat side of half of biscuits.
Place 3-4 pieces of Hokey Pokey on top of butterscotch and press down to cement hokey pokey into the butterscotch and at the same time spread butterscotch over biscuit.
Top with second biscuit and gently press to join.
Serve at room temperature. Store in an airtight container in pantry for up to one week.
To make the Hokey Pokey
Makes – 1¾ cups of roughly broken Hokey Pokey
125g (½ cup plus 2 tbsp) castor sugar
125ml (½ cup) water
½ tsp bicarbonate of soda
Line a baking tray with Teflon sheet or aluminium foil. Place sugar and water into a small pot and place over a medium heat.
Using a metal spoon stir till sugar is dissolved. Increase heat and bring to a boil. Reduce heat to low and without stirring simmer till golden in colour. Swirl pot occasionally to ensure even colouring.
Remove caramel from heat and stir in baking soda. This will froth and bubble up in an instant, so take care.
Working quickly, pour Hokey Pokey into a prepared baking tray. It does not matter if it doesn’t cover the tray and do not attempt to spread it. Leave to cool and harden.
Peel away from the aluminium foil and put back into the baking tray. Using the handle of a wooden spoon roughly break Hokey Pokey into small pieces.
Store in an airtight container in pantry till ready to use. If kept airtight Hokey Pokey will keep for several weeks.