Categories: chocolate, cookies, japanese, sweet
Ingredients
- 105g/3.7 oz strong baker’s/bread flour
- 80g/2.82oz plain all purpose flour
- 1/4 teaspoon salt
- 13g/0.46oz icing sugar sifted
- 6g/0.21oz dried yeast
- 65ml/2.20 fl oz milk, lukewarm
- 16g/0.56oz tahini (or ground up sesame seeds with a touch of sesame oil and salt)
- 25g/0.88oz honey
- zest of 1/2 mandarin or 1/4 orange
- 25g/0.88oz butter at room temperature
- White Chocolate
- Shredded coconut
Directions
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Pocky Dough
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Combine the yeast and lukewarm milk in a small bowl and stir to combine. Fit a dough hook in an electric mixer and mix the dry ingredients on a low speed.
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In another bowl, mix the honey and tahini together. Add this mix and the milk and yeast mix to the dry ingredients. Mix together on medium speed to form a dough. Add zest and butter and 60ml water and continue mixing until the dough is firm and elastic. I needed to add a bit more flour to make the dough come together after the addition of the butter as it was a little too wet.
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Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
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Preheat the oven to 180c/350F. Divide hte dough into two and knead the dough until smooth then roll it out into a rectangle. Roll it out to 4mm thick (1/4 inch). With a ruler and a sharp knife, cut 5mmx15cms strips and carefully transfer these onto a lightly greased baking tray or greaseproof paper lined baking tray.
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Bake in the oven for 10-15 minutes (watch it, it may take a bit longer or shorter). You want it golden brown, not light yellow as it will not “snap” properly.
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White Christmas Pocky:
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Melt chocolate. Use a spoon to spoon chocolate over sticks (allow excess chocolate to drip off by holding it vertically for a few seconds) and then lay down on greaseproof paper and while still unset, press shredded coconutand dried cranberries against chocolate. Leave on greaseproof paper to dry and/or set in fridge.
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Dark Christmas Pocky:
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Melt chocolate. Use a spoon to spoon chocolate over sticks (allow excess chocolate to drip off by holding it vertically for a few seconds) and then lay down on greaseproof paper and while still unset, press dried cranberries against chocolate. Leave on greaseproof paper to dry and/or set in fridge.