Gingernut and hokey-pokey are favourite biscuit mixes

Press, 17 August 1983, Page 8

Gingernut and hokey-pokey are favourite biscuit mixes

Alison Hoist’s

Food Facts

Of all the biscuit recipes I have given in the last 18 years, the two which have been most popular are two stir-together-in-a-pot mixtures.

Gingernuts and hokeypokey biscuits are economical, easy, and popular with all age groups. Although I have tried different combinations of spices, nuts, and mixed fruit, the original recipes are best, so I now make them without modifications. In biscuits like these the temperature of the mixture is important, so follow the instructions exactly. If you find that you have biscuits which spread more than they should, it is because you have not added quite enough flour, (and have probably used a cup smaller than the standard metric 250 g cup). Next time you make the biscuits, either add more flour, or leave space for spreading — thin, spready biscuits may not look perfect, but they are deliciously crisp.

If you have hard biscuits which have not spread enough, you have probably started with too hot a mixture, and have then added extra flour to make the mixture manageable, instead of cooling it down before rolling it. Again, you can easily correct your mistake next time. If you have children looking for August holiday occupations, you may suggest that they bake these biscuits. Be prepared for a smaller yield though, since both of these mixtures are delicious when raw.

Gingernuts: For 70 to 100 biscuits, depending on size you need: IOOg butter 1 tablespoon golden syrup 1 cup sugar 2 teaspoons ginger 1 egg 1 teaspoon baking soda 1% cups flour. Melt the butter in a medium-sized pot. Remove from the heat as soon as it is liquid. Stir in a rounded, household tablespoon of golden syrup, using a spoon which has been preheated in hot water. (You should not need to heat the mixture

again after adding the syrup). Measure into the pot the sugar, ginger and egg. Beat with a fork until everything is mixed. Put a sieve over the saucepan and measure into it the baking soda and flour. Shake or tap the sieve, then stir the dry ingredients into the saucepan. Form mixture into mar-ble-sized balls on to a sprayed or lightly greased tray, leaving some room for spreading. Bake one tray at a time at 180 c for 10 minutes or until golden brown. Transfer to a rack while still fairly hot. When cool store in airtight tins. Hokey-Pokey biscuits: For 40 to 70 biscuits, depending on size: 150 g butter 1 tablespoon golden syrup % cup sugar 1 teaspoon baking soda 2 tablespoons milk 2% cups flour

cup (approx) sultanas Melt the butter in a fairly large pot. As soon as it is liquid take it off the heat. Stir in a large heaped household tablespoon of golden syrup, then stir in the sugar. Mix the baking soda and milk together in a cup. Measure the flour on • top of the butter mixture in the saucepan, then add the - sultanas, and then pour the milk and baking soda. Do not stir until you have added everything. Stir mix- . ture together.' When it is luke-warm you should be able to form it into little balls. If it is too soft for this add a little more flour (not much) and stand the pot in cold water. If it is - too dry and crumbly add a little more milk. Put the balls on an ungreased or lightly greased (or sprayed) oven tray and flatten well, with a fork or by pressing with two or three fingers. Bake at 180 c for 8-10 minutes, until golden brown. Transfer to a rack while warm. When cool, store in airtight tins.