Years ago we had a family recipe for hokey pokey biscuits. They were gooey and delicious, and totally unlike any other hokey pokey biscuit I've ever tried. I think I vaguely recall hearing that the recipe originated from a copying error, which could explain the difference.
Every now and then I try to recreate something like I remember. So when I noticed that the recipe in the older Edmonds we have had 30% less flour than the 1976 version, and was otherwise identical I had to give it a try.
The result was a light buttery biscuit, with a hint of hokey pokey. Tasty, but not what I was hoping for. I will try again with double the golden syrup and see what that gives me. Or maybe use brown sugar instead of white... Plenty of options to try, anyway.
No comments:
Post a Comment