Homemade Pocky Sticks Recipe: Dark, White & Holiday Flavors

Pocky or Poky Sticks

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Make 65

• 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

• 25g/0.88oz honey

• zest of 1/2 mandarin or 1/4 orange

• 25g/0.88oz butter at room temperature

Step 1 - 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.

Step 2 - 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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Step 3 - Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Step 4 - 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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Step 5 - 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.

Adapted from the Pier Cookbook

Honeycomb Pocky (for kids)

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• 1 Violet crumble bar or honeycomb, crushed

• Milk Chocolate

Step 1 - Melt milk chocolate in a heatproof bowl and use a spoon to spoon chocolate over sticks (allow excess chocolate to drip off by holding it vertically for a few seconds). While still unset, press crushed honeycomb against chocolate and leave on greaseproof paper to dry.

White Christmas Pocky (for those with a sweet tooth)

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• White Chocolate

• Shredded coconut

Step 1 - 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 (for those who like their Pocky with a sophisticated edge)

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• Dark Chocolate (I used Cocolo Organic Dark chocolate)

• Dried cranberries chopped up finely

Step 1 - 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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Spicy Christmas Pocky (for those looking for a little thrill)

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• Mild chili powder

• Dark Chocolate

Step 1 - 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 sprinkle chili powder over partially set chocolate and set in the fridge.

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Green Tea Pocky (for those seeking tranquility at Christmas)

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• Green tea powder

• White Chocolate

Step 1 - 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 sprinkle green tea powder over partially set white chocolate and set in the fridge.

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](http://tinnedtomatoes.blogspot.com/2008/12/no-croutons-required-december.html)

This is my entry for the No Croutons Required December 2008 event!