When I was a little girl, I always had a dream to one day own my own bakery, which would be aptly called Nikki’s Bikkies (of course). I remember baking up a storm whenever I could. My favourite treat was a melt-in-your-mouth shortbread which I learnt to make at after-school care (so going there was beneficial!) Luckily for me, we had the same cookbook at home so I would make this shortbread regularly, trying to perfect it each time. I recall one Saturday afternoon even making a menu for Nikki’s Bikkies. Eventually I was exiled from baking in the kitchen due to the fact that my mess would never clean itself up.
Fast-forward fifteen years, and here I am, with the same dream. Only I could never picture myself waking up at 3am to bake in a sweaty bakery. So I have decided to bake just for the fun of it, for family, friends and co-workers. Oh, but mainly for me, because I have a ridiculous sweet-tooth.
I want to create cakes, fudge, tarts, pies, truffles… anything loaded with sugar. Due to the fact that I have recently decided to take on a healthier lifestyle, this won’t be as easy as I’d like it to be. However, a little bit of home-baked goodness every now and then won’t hurt me.
I have a habit of collecting things on the internet. This has worsened with the introduction of websites such as Pinterest and Springpad, which have allowed me to bookmark hundreds and hundreds of dessert recipes. I am sick of dreaming about these desserts and have decided to start making them. It’s almost like a huge to-do list of sweets.
So, without further ado, I introduce you to the Hokey Pokey biscuit:
I decided to make these on the weekend after realising I was craving sugar and discovering that we had all the ingredients for these delightful cookies.
So why had I bookmarked these cookies to begin with? Well, after our trip to New Zealand early this year, we were introduced to Hokey Pokey ice-cream, which is a delicious vanilla flavour full of chunks of toffee. This, but in biscuit form? *bookmarks recipe*
My version, however, has honey instead of golden syrup. My husband, who doesn’t have much of a sweet tooth, really liked these. And I took them to work and was also commended.
The highlight of baking these was realising that there was not enough room on my baking tray for two more cookies, and having to eat the remaining cookie dough instead. Poor me.
One sweet on my to-do list tackled and enjoyed — and only 421 to go…
- 125g (4.4oz) butter, softened
- ½ cup caster sugar
- 1 tbsp honey
- 1 tbsp milk
- 1 tsp bicarbonate of soda (baking soda)
- 1 ½ cups plain flour
- Preheat over to 180°C/360°F (fan-forced 160°C/320°F). Line 2 trays with baking paper.
- Using a mixer, beat butter and sugar until creamy.
- Place honey and milk into a microwave-safe bowl. Heat for about 10-20 seconds, watching so that it doesn't bubble over. Stir in bicarbonate of soda. Mixture should bubble up.
- Add warm milk and honey mixture to butter mixture. Mix until combined. Sift in flour and mix well.
- Roll dough into balls, each about 2 teaspoons in size. Place onto baking trays, leaving room for spreading. Press biscuits down slightly with a floured fork. Bake for 12 to 15 minutes or until golden. Leave to cool completely.