4 Ing. Hokey Pokey Biscuits

4 Ing. Hokey Pokey Biscuits
cookie sheet, fork
https://bakeplaysmile.com/hokey-pokey-biscuits/
10 minute prep, 10 minute bake

½ stick (60 g) unsalted butter
⅓ cup (115g) golden syrup
⅓ cup (60g) brown sugar
1½ cup (225g) self-raising flour (sifted)

Preheat oven to 180 degrees celsius (350 deg fahrenheit). Line 2 baking trays with baking paper and set aside.

Melt the butter, golden syrup and brown sugar together in a saucepan over low heat. Stir until all of the sugar has dissolved. Set aside to cool.

Sift the self-raising flour on top of the caramel liquid. Stir until a soft dough forms.

Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.

Bake for 10 minutes or until just golden.

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).