Hokey Pokey Melting Moments

  • Hokey Pokey Melting Moments

Hokey Pokey Melting Moments



250g butter, preferably unsalted (diced and at room temperature)

130g (2/3 cup) brown sugar

280g (2 cups) flour

90g unsalted butter (diced)

200g (1 cup) brown sugar

25g (2 tbsp) golden syrup

85ml (1/3 cup) cream

½ recipe Hokey Pokey

  • For biscuits: Preheat oven to 160°C. Lightly grease two baking trays with baking spray or additional butter.
  • Place butter and sugar into the bowl of an electric mixer fitted with a K beater and beat till pale and creamy. Alternatively beat with a wooden spoon.
  • Sift flour into butter mixture and beat till combined.
  • Take dough and roll into 30 balls (they will weigh about 20g each) and place onto prepared trays. Mark balls with a fork (you may need to dip the fork into additional flour to prevent it from sticking to the dough) and press to form biscuits 5cm diameter.
  • Place biscuits into oven and bake for 11-14 minutes or till golden. Cool on a wire rack.
  • For the filling: Place second measure of butter and sugar, golden syrup and cream into a saucepan set over low heat and stir till butter has melted and mixture is smooth.
  • Simmer for 5 minutes till it has thickened and has become "butterscotch”.
  • Remove from heat, place in a bowl and cool butterscotch in refrigerator till firm.

To Assemble

  • Take a rounded teaspoon (15g) of butterscotch and roll into a ball. Place 1 ball onto flat side of half of biscuits.
  • Place 3-4 pieces of Hokey Pokey on top of butterscotch and press down to cement hokey pokey into the butterscotch and at the same time spread butterscotch over biscuit.
  • Top with second biscuit and gently press to join.
  • Serve at room temperature. Store in an airtight container in pantry for up to one week.
Hokey Pokey

(makes 1¾ cups of roughly broken Hokey Pokey)


125g (½ cup plus 2 tbsp) castor sugar

125ml (½ cup) water

½ tsp bicarbonate of soda

  • Line a baking tray with Teflon sheet or aluminium foil. Place sugar and water into a small pot and place over a medium heat. Using a metal spoon stir till sugar is dissolved. Increase heat and bring to a boil. Reduce heat to low and without stirring simmer till golden in colour. Swirl pot occasionally to ensure even colouring.
  • Remove caramel from heat and stir in baking soda. This will froth and bubble up in an instant, so take care.
  • Working quickly, pour Hokey Pokey into a prepared baking tray. It does not matter if it doesn't cover the tray and do not attempt to spread it. Leave to cool and harden.
  • Peel away from the aluminium foil and put back into the baking tray. Using the handle of a wooden spoon roughly break Hokey Pokey into small pieces.
  • Store in an airtight container in pantry till ready to use. If kept airtight Hokey Pokey will keep for several weeks.