Best Bettys New Zealand Hokey Pokey Cookies Recipes

BETTY'S "NEW ZEALAND" HOKEY POKEY COOKIES

Steps:

• 1. Pre-heat oven to 375oF/180oC. Grease and line baking trays.
• 2. In a bowl, cream the butter and sugar until thick and pale. Meanwhile, heat the milk and golden syrup together until hot. Add the bicarb - it will bubble. Pour into the butter mix and continue to beat.
• 3. Add in the flour and stir through. It should be the texture of short bread.
• 4. Roll heaped teaspoonfuls of dough, place on the prepared trays. Press down gently with fingers and press down with a fork. Allow spreading room, they will almost double in size.
• 5. Bake in prepared oven for 10-12 minutes and until golden and they smell amazing! Cool in the trays for a few minutes, remove and cool on a wire rack.

BETTY'S HAYSTACKS RECIPE BY TASTY

Steps:

• Line a large baking dish with parchment or wax paper.
• Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
• Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
• Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
• Enjoy!