White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 5 Tbsp Chelsea White Sugar
- 2 Tbsp Chelsea Golden Syrup
- 1 tsp baking soda
- 125g butter, chopped and softened
- 1 tsp vanilla essence
- 1 ¼ cups Chelsea Soft Brown Sugar
- 1 egg
- 1 ½ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1 cup chocolate, chopped into small pieces or choc chips
- ¾ cup approx broken hokey pokey from section A
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Unknown
So yum!!
5
Bob
Hokey Pokey with this recipe was not bad but a little soft; it needs less golden syrup and more heating before the baking soda is added.The biscuits were a complete failure; I followed the recipe exactly but they baked very flat and far too soft to serve. I binned them. They would be better with white sugar instead of brown.
1
Method
Put sugar and golden syrup into a saucepan. Heat gently, stirring constantly until Chelsea sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add baking soda. Stir quickly until mixture froths up rapidly! Pour into a buttered tin immediately. Leave until cold and hard then break into small pieces.
Preheat oven to 170°C and grease or line a tray with baking paper.
Beat butter, sugar, vanilla essence and egg until smooth (don't overbeat). Sift dry ingredients and stir into butter mix, then mix in the chocolate and broken hokey pokey.
Roll heaped teaspoon sized balls of mixture and place on tray, press lightly with a fork - allow space for spreading. Bake for 8 minutes, remove and stand for 5 minutes before transferring to a wire rack to cool.
Makes Approx 40 biscuits. This recipe is a collaboration of the Edmonds' Hokey pokey and the Chelsea Double chocolate biscuits, so thanks to Chelsea and Edmonds.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
2
What did you think of this recipe?
Unknown
So yum!!
5
Bob
Hokey Pokey with this recipe was not bad but a little soft; it needs less golden syrup and more heating before the baking soda is added.The biscuits were a complete failure; I followed the recipe exactly but they baked very flat and far too soft to serve. I binned them. They would be better with white sugar instead of brown.
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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