to making them light and crisp! I want to make them for an overseas visitor, but haven't made them for years, Mine were always dry and doughy or flat but crisp. I don't think I've ever made them perfect.
cookiebarrel,
Feb 22, 3:53am
Do you use the Edmonds recipe!
jessie981,
Feb 22, 4:50am
Might be the recipe. Sounds like too much flour & not enough golden syrup
hollypc,
Feb 23, 12:03am
Try this one ,Put in saucepan and melt 1 cup sugar, 250g butter,1 1/2 tablespoons goldensyrup. When melted add 1 tsp baking soda.Then add 2 1/2 to 3 cups flour. . This is a old recipe , I made the edmonds one last weekend and my recipe is nicer and lighter.
hollypc,
Feb 23, 12:44am
an when you add the baking soda leave on heat and stir an it sorta looks likehokey pokey
What is the method of baking the biscuits after the saucepan mixing!
red2,
Feb 23, 7:44am
I find it pays to cool the mixture before rolling it up and baking
lurtz,
Feb 23, 8:19am
Thanks red2.
gardie,
Feb 23, 9:15pm
Best hokey pokey biscuits I've made!Cooked long and slow 135 20 mins + (biscuits should feel quite firm to the touch so they crispen on cooling).
arrowmax,
Feb 23, 9:22pm
I use this recipe and it is great - not sure who's it is - the comments are not mine, but whomever I got it from!
Hokey Pokey Biscuits
This recipe is from an old Farmers book which i use all the time it never fails. 4oz butter, 3/4 cup sugar, 1 cup flour, 1 small tsp. b/soda, 1 tsp b/powder, 1 dsp golden syrup, 1 dsp milk. Cream butter & sugar, heat the milk,goldensyrup and soda in a saucepan till it foams. Add to creamed butter and sugar. Add flour & b/powder and mix well. Roll into balls and put on cold greased tray - press with fork. Bake 275-300 for 20 minutes. ENJOY!
camper18,
Feb 24, 8:47pm
Leave your biscuits on the tray until they cool,after taking from the oven and they will be a lot crisper.
shop_tiludrop,
Feb 25, 7:35am
Yes use the edmonds one, but make sure the mixture has cooled down properly before adding the flour etc, it does make a difference.
vinee,
Feb 27, 3:20am
The best bikkies ever! Sometimes I add a bit of ginger and if I want to get real fancy I make the ginger crunch icing and put on top. Even fancier - crystallised ginger or a bit of walnut on top of that. and other times I switch the golden syrup to honey for a yummy honey bikkie.
donnabeth,
Feb 27, 8:47am
Stones for skimming is all I could describe them as. Tomorrow I'll try again.
donnabeth,
Feb 27, 8:49am
arrowmax that's the original recipe I used-not the pot one, although last week;s one was. Maybe the mix was too warm.
propagator,
Mar 1, 1:42am
I find that adding an extra ounce of butter makes any biscuit crisper.
rainrain1,
Mar 1, 1:49am
edmonds book.just don't add quite a much flour as the recipe says, they should be quite soft to roll
Hi bobcat I have just come online and decided to look at this thread, it is my recipe I posted ages ago, yes they are a lovely crisp biscuit, my family love them especially the grandchildren. Enjoy!
flower-child01,
Mar 6, 1:11am
I made these today but I feel the 3/4 c of sugar is too much. I might try with 1/2 c next time.
donnabeth,
Mar 6, 10:43pm
My dentist is likely to become rich if I carry on like this. What can I do with all these dry yet tasty bricks I'm making! My husband suggested making a sherry log from them. There's certainlyno danger of them dropping into the cup when I dunk them. The next thing to try is more butter.
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