Homemade Squiggles Biscuits! Let me show you how to make a Kiwi classic, the Hokey Pokey Squiggles biscuit at home! Crispy cookie base topped with hokey pokey buttercream, hokey pokey pieces, covered in chocolate and squiggled on! Yippee!!
Cream the butter & sugar in the bowl of a stand mixer or in a large bowl using a hand mixer on high speed until light in colour & fluffy.
Add milk, flour, baking powder & salt and mix on medium-high speed for a couple of minutes until a dough forms.
Roll the dough out on a piece of baking paper or on a silicone baking mat so that it is about 3-4mm thick - you will have a rectangle approx 30cm x 20cm big. Transfer the paper or mat with the dough onto a baking tray and refrigerate for at least 30 minutes.
Once the dough has chilled, use a 48mm (1 & 7/8") (or similar) round cookie cutter (with crinkled edges if you have one) and cut out as many cookies as you can. Transfer them to a lined baking tray. Re-roll the leftover dough to make more cookies. You should get at least 25 cookies.
Bake for 10-12 minutes until the cookies are just starting to go golden on top. Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
Add all ingredients to a medium sized bowl and using a stand mixer or hand mixer combine on high speed until fluffy. Set aside.
Prepare a baking sheet or tin by lining it with baking paper or a silicone baking mat. Make sure you have room for this in the freezer.
Melt together golden syrup and sugars in a small pot on the stove until it starts to simmer. Once it starts bubbling all over, stop stirring and set the timer for 2 minutes. Don't stir it again until the timer has gone off, just let it bubble away.
When the timer goes, take it off the heat and stir through the baking soda using a rubber spatula. The baking soda will react with the sugary liquid and foam up. Immediately scrape the hokey pokey onto the prepared baking sheet and put it in the freezer. It will cool at room temperature, but since we are going to be smashing it into pieces, it's better frozen.
Freeze until the hokey pokey is hard (around 40 minutes). Place the piece of hokey pokey into a snaplock bag and using a rolling pin, smash into small pieces. You want the pieces to be no bigger than peas. Place the bag back in the freezer until you assemble the biscuits.
Spread about 1/2 teaspoon of hokey pokey buttercream on each biscuit and top with hokey pokey pieces. Set the biscuits aside while you prepare the chocolate shell.
Have a baking tray lined with baking paper or a silpat liner ready to place the chocolate covered biscuits on.
Melt the chocolate & coconut oil in a medium sized microwave bowl for about 1 minute, stirring every 30 seconds, until melted and smooth. You can also do this using a double boiler.
Dip each biscuit into the chocolate making sure the whole biscuit has an even covering. Allow any excess to drip back into the bowl. Place on the prepared baking tray to allow the chocolate to harden - if it is a warm day, you may want to place them in the fridge for 15 minutes to speed up the process.
Melt the white chocolate buttons in a small microwave bowl for about 1 minute, stirring every 20 seconds until almost melted. You can also do this using a double boiler. Let it sit for a minute or so and the heat from the chocolate will finish the melting process. White chocolate can be a bit trickier than regular chocolate, but this trick helps me get it right each time.
Add the yellow food colouring and stir until combined.
Spoon the yellow chocolate mixture into a piping bag fitted with a small nozzle, or a snaplock bag that you can snip the corner off.
Pipe squiggles onto the biscuits and allow to set.
FINALLY! You're all done! Now enjoy the biscuits. Squiggles will keep in an airtight container at room temperature for 4-5 days, for a week in the fridge or a month in the freezer. I love them out of the freezer the best!