Thursday, February 3, 2005

hokey pokey biscuits

this is an old fashioned new zealand recipe which i thought would be fun to make because the bicarbonate of soda fizzes and foams. naturally, something like this was well received by miss c and miss k - they thought they were great and brought them to school for morning tea.

125g butter, softened
1/2 cup caster sugar
1 tablespoon golden syrup
1 tablespoon milk
1 teaspoon bicarbonate of soda
1 1/2 cups plain flour

preheat oven to 180° celcius. line 2 large baking trays with baking paper.

using an electric mixer, beat butter and sugar until light and creamy. place golden syrup and milk into a heatproof microwave-safe jug. microwave for 20 to 30 seconds on HIGH (100%) power or until hot. stir in bicarbonate of soda (mixture will bubble up).

add warm milk mixture to butter mixture. stir until well combined. sift flour over batter. mix well.

roll 2 teaspoonfuls of mixture at a time into balls. place onto prepared baking trays, allowing a little room for spreading. gently press biscuits down with a floured fork. bake for 12 to 15 minutes or until golden and firm to the touch. stand on trays for 3 minutes. transfer to a wire rack to cool completely. store in an airtight container at room temperature.

notes & tips

to check if your bicarbonate of soda is still active, place 1 teaspoon into a cup. pour over 1/4 teaspoon vinegar. mixture should bubble up - if it doesn't, you need to purchase a new packet.

the recipe for these biscuits is from super food ideas magazine february 2005.

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