Whittaker’s is a New Zealand family business devoted to crafting good honest chocolate from bean to bar since 1896. Their chocolate is known and loved across Australia and New Zealand. This week at Superette we are recreating their Hokey Pokey Crunch Biscuits recipe to satisfy all of our sweet cravings.
Prep time 15 mins. Cook time 15 mins.
Makes 21 biscuits.
- ½ cup castor sugar
- ¾ cup brown sugar (packed)
- 110g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- 150g Whittaker’s Hokey Pokey Crunch, chopped into chunks (remaining 100g chopped into squares)
In a large mixing bowl, whisk together the sugars, and butter until smooth. Whisk in the egg and vanilla.
Sift in the flour and baking soda, then mix well to combine.
Mix in 150g chocolate chunks, then chill the dough for at least 30 minutes.
Preheat oven to 180°C. Line a baking sheet with baking paper.
Spoon the mixture in approximately 1 ½ Tablespoon portions, placing them about 5cm apart on the baking trays.
Bake in the oven for 12-15 minutes, or until the edges have started to barely brown.
Remove from the oven and place one square of chocolate on top of each biscuit, allowing it to melt onto the biscuit.
Cool the biscuits on a tray for ~5mins, then transfer to a cooling rack.
Optional: Sprinkle with homemade Hokey Pokey for decoration.