Bettys New Zealand Hokey Pokey Cookies Recipes

HOKEY POKEY ICE CREAM

Hokey Pokey Ice Cream image

Hokey Pokey is New Zealand's most popular ice cream. For those unfamiliar with the taste, just imagine vanilla ice cream with crunchy bits of honeycomb.

Provided by Syrie Wongkaew

Categories Dessert

Time 45m

Yield 2

Number Of Ingredients 4

Ingredients

1 cup vanilla ice cream
5 tablespoons white sugar
2 tablespoons golden syrup, or light corn syrup
1 teaspoon baking soda

Steps:

Gather the ingredients.
Line a baking tray with waxed parchment paper or a silicone baking mat. Set aside.
Heat the sugar and golden syrup in a small saucepan over medium heat.
Melt the mixture, stirring occasionally. Bring to a boil for 5 or 6 minutes-make sure you stir continuously so the syrup doesn't burn.
Take the pot off the stove and stir in the baking soda. The mixture will froth up and become pale.
Use a spatula to scrape and pour the mixture onto the waxed parchment paper. Allow the honeycomb to set for 30 minutes.
Once set, wrap the honeycomb loosely in parchment paper and use a rolling pin to break it into small pieces.
Scoop ice cream into two serving bowls and sprinkle with hokey pokey honeycomb. Serve immediately.

Nutrition Facts : Calories 319 kcal, Carbohydrate 64 g, Cholesterol 29 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 696 mg, Sugar 62 g, Fat 7 g, ServingSize 2 servings, UnsaturatedFat 0 g

BETTY'S "NEW ZEALAND" HOKEY POKEY COOKIES

Betty's

A rich buttery cookie that tastes like honey comb. I make these regularly for my children's lunch boxes. This recipe is egg free. Golden syrup is an ingredient used in English, Australian and New Zealand baking.

Provided by Betty Bramanis

Categories Cookies

Time 25m

Number Of Ingredients 6

Ingredients

1/2 pound (250g) butter - very soft
1 cup super fine (caster) sugar
2 tablespoons golden syrup
2 tablespoon milk
2 teaspoons bicarb soda
3 cups plain flour

Steps:

1. Pre-heat oven to 375oF/180oC. Grease and line baking trays.
2. In a bowl, cream the butter and sugar until thick and pale. Meanwhile, heat the milk and golden syrup together until hot. Add the bicarb - it will bubble. Pour into the butter mix and continue to beat.
3. Add in the flour and stir through. It should be the texture of short bread.
4. Roll heaped teaspoonfuls of dough, place on the prepared trays. Press down gently with fingers and press down with a fork. Allow spreading room, they will almost double in size.
5. Bake in prepared oven for 10-12 minutes and until golden and they smell amazing! Cool in the trays for a few minutes, remove and cool on a wire rack.

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