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Instructions |
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Preheat oven to 180°C. Line 2 large baking trays
with baking paper.
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Using an electric mixer, beat butter and sugar until
light and creamy. Place golden syrup and milk into a
heatproof microwave-safe jug. Microwave for 20 to 30
seconds on high or until hot. Stir in bicarb, take
care as mixture will bubble up
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Add warm milk mixture to butter mixture. Stir until
well combined. Sift flour over batter. Mix well.
Roll 2 teaspoonfuls of mixture into balls. Place
onto prepared trays, allowing room for spreading.
Gently press biscuits down with a floured fork.
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Bake for 12 to 15 minutes or until golden and firm
to the touch. Stand on trays for 3 minutes. Transfer
to a wire rack to cool. Store in an airtight
container at room temperature.
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| Serving
Suggestions |
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To serve, sandwich biscuits together with hokey pokey icecream.
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Originally Submitted
10/8/2011
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