Hokey Pokey Biscuits

I can’t believe it has been ten years since we took our honeymoon. For two weeks we wandered the South Island of New Zealand. It is one of the most beautiful places I’ve ever been. Blue waters, gorgeous beaches, green hills.

I expected the scenery. What I didn’t expect were the amazing people and tasty food. One of those completely surprising flavors was Hokey Pokey. We saw this everywhere – in ice cream, candy bars, biscuits, cakes, and more.

So what is hokey pokey? This is the kiwi term for honeycomb toffee. A simple sugar, golden syrup, baking soda sponge candy that somehow takes on a magical level in New Zealand.

The first time we got a taste of hokey pokey was upon arrival in our apartment in Queenstown. The lovely landlady left us a plate of homemade cookies and I of course couldn’t resist asking for the recipes. She gladly obliged and ten years later I am so happy she did because every time I make these it is a little taste of this special trip.

I am so happy to pass the recipe on to you and if you have been to New Zealand hopefully it brings back the taste of this magical place. And if you’ve never been perhaps it will inspire you to put it on your list.

Hokey Pokey Biscuits

• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking

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Description

Hokey Pokey cookies are an easy way to bring the taste of New Zealand to your home. This quick, simple recipe is sure to please the whole family. 

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Ingredients

Scale 1x2x3x

• 2 sticks butter
• 1 1/2 Tbsp golden syrup
• 1 cup sugar
• 1 1/2 tsp baking soda
• 2 Tbsp milk
• 3 cups all-purpose flour

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Instructions

1. Preheat oven to 300 degrees F. 
2. Line two cookie sheets with parchment paper and set aside. 
3. Combine the butter, golden syrup and sugar in a medium pot over medium-high heat. Melt slowly, stirring often. 
4. While the butter mixture melts, warm the milk in a small bowl by microwaving 30 seconds. 
5. Add the baking soda to the warm milk, stirring to combine. Set aside. 
6. Once the butter mixture is a syrupy consistency, stir in the baking soda milk combo and remove from heat. 
7. Add the flour and stir to combine.
8. Using hands, roll dough into 24 balls and place on prepared cookie sheets. Press down balls lightly. These will spread out in the oven. 
9. Bake 12-15 minutes until spread out and golden brown on the edges. 
10. Remove from oven and let cool on cookie sheets for a minute or two before cooling the rest of the way on cooling rack. 

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Notes

Golden syrup is a dessert syrup, similar to corn syrup or maple syrup, that is used often in British recipes. You can find easily find it online. My favorite brand is Lyle’s, but there are lots of great options. 

These make for a crunchy cookie that is great crumbled and stirred into a bowl of vanilla ice cream.