Long Weekend Recipe: Whittaker’s Hokey Pokey Crunch Biscuits

It seems like this long weekend; we’re getting nothing but rain. So what better indoor activity to do than baking? Whittaker’s has shared with us a delicious biscuit recipe with their amazing Whittaker’s Hokey Pokey Crunch chocolate.

Let us scroll, and let us bake!

Whittaker’s Hokey Pokey Crunch Biscuits

Prep time: 15mins

Cook time: 15mins

Servings: Approx 21 biscuits



  • ½ cup castor sugar
  • ¾ cup brown sugar (packed)
  • 110g butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • 150g Whittaker’s Hokey Pokey Crunch, chopped into chunks (remaining 100g chopped into squares)


  • In a large mixing bowl, whisk together the sugars, and butter until smooth
  • Whisk in the egg and vanilla
  • Sift in the flour and baking soda, then mix well to combine.
  • Mix in 150g chocolate chunks, then chill the dough for at least 30 minutes.
  • Preheat oven to 180°C. Line a baking sheet with baking paper.
  • Spoon the mixture in approximately 1 ½ Tablespoon portions, placing them about 5cm apart on the baking trays.
  • Bake in the oven for 12-15 minutes, or until the edges have started to barely brown.
  • Remove from the oven and place one square of chocolate on top of each biscuit, allowing it to melt onto the biscuit.
  • Cool the biscuits on a tray for ~5mins, then transfer to a cooling rack.
  • Optional: Sprinkle with homemade Hokey Pokey for decoration.

Don’t forget to check out the other Whittaker’s Hokey Pokey recipes:

Whittaker’s Hokey Pokey Crunch Ice Cream Shell

Whittaker’s Hokey Pokey Crunch Slice