Golden Syrup Butter Cookies

"My husband's fav cookie -- we call them "Hokey Pokey Biscuits""
photo by Perfect Pixie photo by Perfect Pixie
photo by Perfect Pixie
photo by Teigan P. photo by Teigan P.
photo by ltdsaloon16r photo by ltdsaloon16r
photo by Laurie C. photo by Laurie C.
photo by Felicity L. photo by Felicity L.
Ready In:
18 cookies




  • Melt butter, sugar, syrup and milk together.
  • Cool to lukewarm and sift in flour and soda.
  • Roll into balls and flatten with a fork onto an ungreased tray.
  • Bake 15-20 minutes at 180°C.

Questions & Replies

  1. Is using "self raising flour" the same as using flour and adding baking soda ?
  2. I will make theese cookies as a. Hallenge with what we have in class for school. Can i substitute the golden syrup with yable syrup


  1. These were tasty little cookies...slightly soft/chewy, with a taste like graham crackers. Pleasantly sweet. I made them as written and baked them for about 18 minutes. For my fellow Americans, 125 grams of butter is roughly equivalent to 1/4 pound of butter, or one stick, and 180° C equates to around 350° F.
  2. Made these with my little sister today, they were super easy and we didn't have to get any ingredients that weren't already in the cupboard, they don't look the best but taste amazing and can be in super cute shapes (we did stars and hearts)
    • Review photo by Teigan P.
  3. I loved these! Didn’t have any baking soda but they still came out perfect. I added allspice, nutmeg, ginger, cinnamon & cloves. The kids have been gobbling them up!
    • Review photo by Laurie C.
  4. I made these with my little girl, very simple to make with store cupboard ingredients on a rainy afternoon! The recipe made 10 decent size cookies, the only thing I did differently was my little girl added a bit more than a tablespoon of golden syrup (more like 3!) and because I knew they would spread out in cooking I placed the rolled balls on a greased tray then when still warm cut out with a cutter so they looked neater!
    • Review photo by Felicity L.
  5. I followed the recipe and instructions exactly (except for making 15, not 18 cookies). After 10 minutes I had to take the cookies out of the oven because they were burning. I triple checked the oven temp and all the instructions and for the life of me I have no idea what is wrong. They spread totally flat and lost all of the 'fork' pattern. Normally I know what went wrong but on this occasion I am at a loss. They tasted ok through the burnt flavour but not nice enough for me to try making them again to attempt to find out what went wrong.


  1. Added more golden syrup - 1 Overflowing desert spoon ?? and I added dark white chocolate chunks which I had chopped roughly - left the chunks a generous size????
  2. Added 2 tsp cinnamon and a good handful of dried cranberries.
  3. Used 25g golden syrup instead of the suggested amount.


<p><br /><img src= border=0 alt=Made by Bella14ragazza /></p>
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