Hokey Pokey Gluten Free Biscuits

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These biscuits were part of my childhood. The taste and smell take me right back.

My parents went to New Zealand by boat when I was six months old, to work as classical musicians in the New Zealand National Symphony Orchestra. They toured a lot, and took me (and later my brother too) everywhere with them in a carrycot in the back of an old Singer van.

Mum picked up loads of new recipes in New Zealand from Pavlova to Pikelets, and passed them on to me. These biscuits were one of the first things I learned to make. I made them with our children and now our grandchildren too.

These are really quick to make and they have adapted surprisingly well to being made gluten free. I’ve also replaced the original golden syrup with a slightly less sugary alternative.

They don’t keep, but that is not really a problem in our house – they are usually wolfed down! Nutritionally they don’t have much to offer, but they are great fun to make with the children and occasional treats are fine.

Why they are called Hokey Pokey biscuits is lost in the mists of time in our family. Any Kiwis out there who know the answer, we would love to hear from you.

To get this recipe and others, take a look at issue 1 of Gluten Free Baking and Living magazine now available FREE!

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