• For biscuits: Preheat oven to 160°C. Lightly grease two baking trays with baking spray or additional butter.
• Place butter and sugar into the bowl of an electric mixer fitted with a K beater and beat till pale and creamy. Alternatively beat with a wooden spoon.
• Sift flour into butter mixture and beat till combined.
• Take dough and roll into 30 balls (they will weigh about 20g each) and place onto prepared trays. Mark balls with a fork (you may need to dip the fork into additional flour to prevent it from sticking to the dough) and press to form biscuits 5cm diameter.
• Place biscuits into oven and bake for 11-14 minutes or till golden. Cool on a wire rack.
• For the filling: Place second measure of butter and sugar, golden syrup and cream into a saucepan set over low heat and stir till butter has melted and mixture is smooth.
• Simmer for 5 minutes till it has thickened and has become "butterscotch”.
• Remove from heat, place in a bowl and cool butterscotch in refrigerator till firm.

To Assemble

• Take a rounded teaspoon (15g) of butterscotch and roll into a ball. Place 1 ball onto flat side of half of biscuits.
• Place 3-4 pieces of Hokey Pokey on top of butterscotch and press down to cement hokey pokey into the butterscotch and at the same time spread butterscotch over biscuit.
• Top with second biscuit and gently press to join.
• Serve at room temperature. Store in an airtight container in pantry for up to one week.

(makes 1¾ cups of roughly broken Hokey Pokey)

• Line a baking tray with Teflon sheet or aluminium foil. Place sugar and water into a small pot and place over a medium heat. Using a metal spoon stir till sugar is dissolved. Increase heat and bring to a boil. Reduce heat to low and without stirring simmer till golden in colour. Swirl pot occasionally to ensure even colouring.
• Remove caramel from heat and stir in baking soda. This will froth and bubble up in an instant, so take care.
• Working quickly, pour Hokey Pokey into a prepared baking tray. It does not matter if it doesn't cover the tray and do not attempt to spread it. Leave to cool and harden.
• Peel away from the aluminium foil and put back into the baking tray. Using the handle of a wooden spoon roughly break Hokey Pokey into small pieces.
• Store in an airtight container in pantry till ready to use. If kept airtight Hokey Pokey will keep for several weeks.