Moist, buttery shortbread with chewy bits of hokey pokey, oh my these are delish. Ideally you should use two 50g Crunchie Bars [hokey pokey covered in chocolate] or something similar [Violet Crumble?].
Recipe posted by Angeldrawers
HOKEY POKEY SHORTBREAD
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Ingredients
- 9 oz softened butter
- 1 cup confectioners' sugar
- 1 teaspoon vanilla essence
- 1 ½ cups flour
- ¼ teaspoon salt
- 3 tablespoons white rice flour
- 3 tablespoons cornflour
- 2 oz almond meal
- 4 oz Crunchie bar
Method
- Preheat oven to 175 C. Line 2 baking trays with baking paper [hokey pokey is very sticky].
- Beat butter, confectioners' sugar and vanilla together in a bowl.
- Combine all remaining ingredients except the Crunchie Bars.Add to the butter mixture and combine.
- Gently fold chopped Crunchie Bar into the mixture, trying not to crush the larger pieces.
- Cover the bowl and refridgerate for 15 minutes.
- Roll into balls and flatten, press tops with a fork.
- Bake for 12 minutes.
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