Greg Doyle, Grant King, Katrina Kanetani

Poky Sticks

Name: Poky Sticks
Yield: Makes About 50
Cuisine: Australia
Ingredients: 250 g (9 oz) almonds, roasted and chopped; 500 g (1 lb 2 oz) cooking chocolate (couverture) of your choice (dark, milk or white); 500 g (1 lb 2 oz) cooking chocolate (couverture) of your choice (dark, milk or white); 500 g (1 lb 2 oz) cooking chocolate (couverture) of your choice (dark, milk or white); 500 g (1 lb 2 oz) cooking chocolate (couverture) of your choice (dark, milk or white); 212 g (7½ oz) strong (baker’s) flour; 25 g icing (confectioners’) sugar, sifted; 12 g dried yeast; 162 g (5¾ oz) plain (all-purpose) flour; ½ teaspoon salt; 32 g tahini (sesame paste); 32 g tahini (sesame paste); 130 ml (4 fl oz) milk, lukewarm; 130 ml (4 fl oz) milk, lukewarm; zest of 1 mandarin or ½ orange; 50 g (1¾ oz) butter, at room temperature; 50 g (1¾ oz) honey; zest of 1 mandarin or ½ orange

Preparation info

Makes About
50

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

212 g (7½ oz) strong (baker’s) flour
162 g (5¾

Oceania
Australia
Sydney
Dessert
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4).

In the bowl of an electric mixer bowl fitted with the dough hook attachment, combine and mix the dry ingredients on slow speed. Combine the yeast and lukewarm milk in a small bowl. In a separate bowl mix the tahini and h