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Hokey Pokey Biscuits

Hokey Pokey Biscuits

125g butter, softened
1/2 cup caster sugar
1 tablespoon golden syrup
1 tablespoon milk
1 teaspoon bicarb soda
1 1/2 cups plain flour

1. Preheat oven to 180 degrees Line 2 large baking trays with baking paper
2. Using electric mixer beat butter and sugar until light and creamy. Place golden syrup and milk into a heat proof microwave jug. microwave for 30 secs on high power or until hot. Stir in bicarb soda (mixture will froth up).
3. Add warm mixture to butter and sugar mix. Stir well until combined. Sift flour over batter. Mix well.
4. Roll 2 teaspoons of mixture at a time into balls. Place onto prepared trays, allowing room for spreading. Gently press biscuits down with a floured fork. Bake for 12 to 15 mins or until golden and firm to the touch. Stand on trays for 3 mins then transfer to wire rack for cooling. Store in an airtight container.

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