Real hokey pokey taste, and nice and crunchy! (But not crumbly)

150g butter

150g sugar

1 ¾ cups (280g) Gluten Free Cake and Biscuit Mix

1 tbsp milk

1 tbsp golden syrup

1 ½ tsp Baking Soda

Cream butter and sugar

Warm milk and golden syrup gently over low heat in a small saucepan, stirring continuously

Add soda and mix over heat until really fizzy, then blend into the creamed butter and sugar

Add baking mix and blend well. You should be able to roll the mix into balls in your hand and flatten them slightly without the mix sticking too badly. If it is too hard, add a little more baking mix.

Roll teaspoonsful into balls, flatten slightly and place on a baking tray allowing room to spread.

Bake at 180ºC for 15 – 20 minutes. Watch carefully. They can turn from golden brown to black easily!

Allow a couple of minutes cooling on the tray before removing to a wire rack.