Golden Syrup
Chelsea Golden Syrup in the...
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Biscuits
Hokey Pokey Crunch Biscuits
15 mins
20 mins
Easy
24
Add a sweet crunch to these hokey pokey crunch biscuits by sprinkling coffee crystals on top.
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- Ingredients
- Method
Ingredients
- 1 Tbsp Chelsea Golden Syrup
- 1 Tbsp Meadow Fresh Original Milk
- 1 tsp Edmonds Baking Soda
- 125g butter, softened
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup Chelsea Coffee Sugar Crystals
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Reviews
6
What did you think of this recipe?
Gabby
one of the best cookies I’ve ever tasted, definetly will make them again. I recommend adding extra raw sugar and leaving them in the oven for 10-15 minutes so they can be chewy.
5
Chris
I make these often. They’re very easy and everyone loves them. I use a little extra golden syrup because I love the flavour and make sure I cook them long enough to achieve a nice crisp edge.
5
Carol
Very easy & tasty
4
Carol
Very easy & tasty
4
Unknown
Lovely flavor, nice crunch with the coffee sugar.
5
Carol
Very easy & tasty
4
Method
Preheat oven to 180°C conventional / 160°C fan bake. Line two large oven trays with baking paper.
Microwave Chelsea Golden Syrup & milk together in a cup for 20 - 25 seconds, until warm. Stir in baking soda.
In a medium bowl, beat the butter and Chelsea White Sugar or Raw Sugar until creamy. Mix in flour plus warm soda and milk mixture.
Roll heaped teaspoonfuls of the mixture into small balls. Flatten each ball in your hand, then press into a saucer of Chelsea Coffee Sugar Crystals and place on the prepared trays, allowing room to spread.
Bake for 15-20 minutes, until deep golden brown. Leave to cool on trays for a few minutes before transferring to a wire cooling rack.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Reviews
6
What did you think of this recipe?
Gabby
one of the best cookies I’ve ever tasted, definetly will make them again. I recommend adding extra raw sugar and leaving them in the oven for 10-15 minutes so they can be chewy.
5
Chris
I make these often. They’re very easy and everyone loves them. I use a little extra golden syrup because I love the flavour and make sure I cook them long enough to achieve a nice crisp edge.
5
Carol
Very easy & tasty
4
Carol
Very easy & tasty
4
Unknown
Lovely flavor, nice crunch with the coffee sugar.
5
Carol
Very easy & tasty
4
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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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