I love the BBC programme The Great British Bake Off (GBBO). A bunch of amateur bakers starts the competition. Every week they are set three challenges about an aspect of baking. At the end of every show one of them leaves.
Week two of this year’s GBBO was Biscuit Week. A reason for me to try a new biscuit recipe. I consulted my friend Pinterest for a quick and easy biscuit recipe and it came up with Hokey Pokey Biscuits. Unknown to me at the time and despite normally trying a recipe as it is first before playing with it, I thought I’d make a salted caramel version. I mean, it was in honour of GBBO… And I did. And they tasted great!
I hope you’ll try the recipe and like the biscuits as much as I did.
Salted caramel hokey pokey biscuits
Ingredients (makes 19)
- 125 g salted butter
- 60 g fine caster sugar
- 60 g light brown sugar
- 2 tbsp golden syrup
- 1 tbsp milk
- 1 tsp salt
- 240 g all-purpose flour
- 1 tsp baking soda
- Preheat the oven to 190°C.
- Line two baking trays with baking parchment.
- Add the butter, sugars, golden syrup, milk and salt to a pan and gently bring to a boil whilst whisking from time to time.
- Let boil for 2 minutes.
- Take the pan from the heat and let it cool for about an hour (to room temperature).
- In a mixing bowl, combine the flour and baking soda.
- Now you’ll need to move quickly. Get a large plate and a small ice cream scoop ready.
- Pour the cooled mixture into the flour and stir well.
- Place 2 scoops of dough per biscuit on the plate.
- Roll balls of them and place them on the baking trays. Don’t put them too close to one another, as they will expand a bit whilst baking.
- With a floured fork, press down the dough.
- If you like, you can put a bit of extra salt on the biscuits.
- Bake for 15-20 minutes, until golden brown.
- Let cool on the tray for 5 minutes before transferring them to a rack to cool off completely.
- Store in an air-tight container.