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Hokey Pokey Shortbread

A community recipe by

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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?].


Serves: 20

  • 9 ounces softened butter
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla essence
  • 1½ cups flour
  • ¼ teaspoon salt
  • 3 tablespoons white rice flour
  • 3 tablespoons cornstarch
  • 2 ounces almond meal
  • 4 ounces crunchie bar


Hokey Pokey Shortbread is a community recipe submitted by Angeldrawers and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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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