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Homemade Pocky

An easy recipe for homemade chocolate-coated biscuits, inspired by the famous Japanese version.
Course Snack
Cuisine Japanese
Keyword biscuits, homemade, pocky
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 65 sticks
Author Michelle | Sift & Simmer

Ingredients

Biscuit Dough:

  • 100 g all-purpose flour
  • 1 Tbsp granulated sugar
  • 3 g active dry yeast
  • 1 Tbsp dry milk powder
  • tsp baking powder
  • 50 g salted butter cold & cubed
  • 2 Tbsp whole milk

Decoration:

  • 50 g dark chocolate chips
  • 1 tsp coconut oil
  • 50 g strawberry chocolate (I used Valrhona couveture callets)
  • 1 tsp coconut oil
  • 50 g white chocolate
  • 1 tsp matcha
  • 1 tsp coconut oil

Instructions

Make the pocky biscuits:

  • In a food processor, add in the flour, sugar, yeast, milk powder, and baking powder.
  • Pulse a few times to combine.
  • Add in the cubed butter while pulsing intermittently.
  • Drizzle in the whole milk while pulsing.
  • Remove the lid and check the consistency of the dough. The dough should form pea-sized clumps. If it feels too dry, add in a little water at a time. Pulse a few more times.
  • Dump the dough onto a large piece of parchment paper.
  • Use your hands to form a disc of dough and wrap it in the parchment paper.
  • Chill the dough in the fridge for 30 minutes.
  • Remove the dough and roll out to a thickness of approximately ½ cm thick.
  • Cut into sticks about 4" long and 0.6cm wide. (Makes about 65 sticks).
  • Place onto a large baking sheet lined with parchment paper, spacing the sticks a little bit.
  • Chill the baking sheet in the fridge for another 20 minutes.
  • Preheat oven to 350F.
  • Bake for 12-14 minutes, rotating halfway through, until lightly golden.
  • Let cool on the baking sheet.

To decorate:

  • Melt the chocolate in 20-second intervals with a microwave using a heat-safe jar.
  • Stir in the coconut oil.
  • Dip the cooled biscuits about ⅞ths into the melted chocolate.
  • Remove and lay onto parchment-lined baking sheet.
  • Repeat with the remainder and chill in the fridge for 10 minutes to allow the chocolate to set.
  • Remove from fridge and peel the biscuits off the parchment paper.
  • Enjoy immediately or store in an airtight container in the fridge.