Hokey Pokey Crunch Biscuits
Ingredients
Makes approximately 30 biscuits
1 Tablespoon Chelsea Golden Syrup
1 Tablespoon milk
1 teaspoon baking soda
125g butter, softened
1/2 cup Chelsea White Sugar
1 1/2 cups flour
1/2 cup Chelsea Coffee Crystals
Method
Preheat oven to 180°C. Line 2 oven trays with non-stick baking paper.
Microwave golden syrup & milk together in a cup for 20 �?25 seconds, until warm. Stir in baking soda.
In a medium bowl, beat the butter & white sugar until creamy. Mix in flour plus warm soda & milk mixture. Roll teaspoonfuls of the mix into small balls. Press each ball into a saucer of coffee sugar crystals and flatten out on the prepared trays, allowing plenty of room to spread.
Bake for 15 �?20 minutes and remove to cool on a wire rack
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