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

  1. Pocky Dough

  2. 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.

  3. 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.

  4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

  5. 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.

  6. 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.

  7. White Christmas Pocky:

  8. 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.

  9. Dark Christmas Pocky:

  10. 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.

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