Hokey biscuits are pretty straightforward. You start by melting butter, golden syrup and sugar (substituting caster sugar, since I've used all my sugar) in a saucepan with a little milk. When this mixture has melted, you let it cool down then sift in the flour and baking soda.
Naturally I tasted one immediately. It was a bit of a disappointment really - you expect a hokey pokey flavour, but they don't taste of anything much. There's a faint hint of golden syrup, but actually the thing that makes these biscuits quite similar to (homemade) hokey pokey is the underlying taste of baking soda. It's not strong, but you can taste it.
So no, I won't bother making these again. still, while they're not great, they're also not awful. They'll see me through this week's morning teas - if nothing else, they'll be ok dipped in a mug of Milo!
Yeah, I agree. Liz and I made these from the Edmonds a while back, and they weren't near as good as I remember them being when I was a kid. I also think the measurements are wrong. I would be inclined to put more sugar and/or more golden syrup in next time. They were somewhat bland... but like you say, not awful :)
ReplyDeleteHmm, looks like a little experimentation might be in order. I'd be inclined to up the golden syrup - it'd give a better hokey pokey flavour.
ReplyDeleteI wonder if the older Edmonds books have a slightly different version? That would explain why you guys remember them being so much better than these ones!