How to Make Pocky - The Famous Japanese Snack

Method

• In a bowl combine your flour, sugar, milk powder and baking powder and yeast. Give a good mix. Add in your softened butter and rub into the flour mix until you end up with a breadcrumb consistency.
• Create a well in the mixture and pour in the milk. Gradually mix in, combining to create a dough. Flatten the dough into a disk, wrap in cling film and chill in the fridge for 30 minutes.
• After 30 minutes, roll the dough into a rectangle shape to about 1/2 cm thickness. Cut into sticks about 20cm in length and 1/2 cm wide.
• Position the sticks on a plate wrapped in cling film and chill again for 20 minutes in the fridge. In the meantime, preheat your oven to 180C/356F.
• Bake for 15 minutes until slightly golden. Once baked, leave to cool.
• Now to prepare your toppings. Crush the Oreos into a crumb and place on a plate. Pour your desiccated coconut onto a plate and roughly break your chocolate up into pieces.
• Melt your white chocolate and the milk chocolate in two separate bowls, either in the microwave or over a saucepan of hot water on the stove. Once melted, stir 8g (1/2 tbsp) coconut oil into each bowl.
• First the cookies and cream topping - dip the cooled pocky sticks into the white chocolate leaving a small portion bare at one end for holding and sprinkle your Oreo crumb on top to coat. For the coconut topping - dip the pocky sticks into the milk chocolate once again leave a small portion free from chocolate at one end, sprinkle the coconut on top to coat. Leave to cool on parchment paper so the chocolate sets. Enjoy!