Learn how to make Japanese-style buttery and milky biscuit sticks coated with chocolates the easy way. They are fun to make and kids to adults love these popular snack sticks.
100gdark chocolate candy meltsor use couverture chocolate
Sprinkles
Candies
Nuts (chopped)
Instructions
Preheat the oven to 350 F (180 C) for a conventional oven. 330 F (165 C) for a convection oven
Line a large baking sheet with parchment paper
Prepare the biscuits:
Combine all the dry ingredients in a mixing bowl. Add the wet ingredients and stir to combine. The consistency is like a thick batter
Transfer this to a piping bag or a sturdy plastic bag. Snip off the tip. Start piping the batter out in a straight line, about 6-7 inches long, about 1 inch apart
Bake:
Put baking sheet in the middle rack and bake for 10-12 minutes or until golden brown. Remove from the oven and let them cool on the pan completely. They are fragile when they just come out from the oven, so try not to move them or touch them
Coat the biscuit sticks:
I melt the chocolate by placing a bowl of hot water underneath the bowl of the chocolate and stir until melts. White chocolate tend to seize when the overheated, so make sure you don't overheat it. If the chocolate starts to harden, you can warm it up a bit to melt it back. I keep them over a bowl of warm water while dipping the biscuits into the chocolate
Dip the biscuit stick into the melted chocolate and immediately sprinkle with sugar,decorated with chocolate pieces or candies. Set them on a parchment-lined baking sheet to let the chocolate harden
If you want matcha flavor, you can add 1/4 tsp of matcha powder into the white candy melts and stir to combine
Storage:
Store the pocky sticks in an air-tight containers. They can be kept for 2 weeks or longer. Ours never last that long LOL!