Holiday Gift Guide 2024

Homemade Pocky Sticks Surprise and delight everyone with these whimsical cookie sticks. So crisp, so gorgeous, so surprisingly easy! Kids love to help roll out the strips of dough. For an extra-fun (and extra-easy) holiday activity, pre-bake the sticks and then gather everyone around the table to create their own combos of melted chocolate and toppings.

INGREDIENTS 1 cup Bob’s Red Mill® Unbleached White All-Purpose Flour, plus more for dusting or Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 3 Tbsp Powdered Sugar ½ tsp Baking Powder ¼ tsp Kosher Salt 4 Tbsp cold Unsalted Butter, cubed 3 Tbsp lukewarm Water ¼ tsp Vanilla Extract Chocolate 3 oz Bittersweet Chocolate Chips 1 ½ tsp refined Coconut Oil Chopped Peanuts and Pecans

White Chocolate 3 oz White Chocolate Chips 1 ½ tsp refined Coconut Oil Shredded Coconut White Sparkling Sugar Matcha 3 oz White Chocolate Chips 1 ½ tsp refined Coconut Oil 1 tsp Matcha

Ruby Chocolate

3 oz Ruby Melting Wafers 1 ½ tsp refined Coconut Oil Shredded Coconut

Shredded Coconut Assorted Sprinkles Sparkling Sugar

INSTRUCTIONS • Add flour, powdered sugar, baking powder and salt to the container of a food processor and mix until combined. Add butter and pulse until a crumb-like texture forms. • Combine water and vanilla, then slowly pour into the food processor while it is running. Once added, stop the processor and pulse until a ball of dough forms. • Transfer dough to a lightly floured surface and roll it into a rectangle that’s ¼-inch thick and roughly 5 ½ x 8 inches. Carefully wrap in plastic wrap and chill in the refrigerator for 1 hour or up to three days. • Heat oven to 350°F. Line two baking sheets with parchment paper and set aside. • Using a knife or bench scraper, cut dough in half to make two 5 ½ x 4 inch pieces. Place one half back in the fridge. • Cut lengthwise into ¼-inch x 5 ½-inch strips, about 15 strips per half. Using the palms of your hands, carefully roll each strip out on a lightly floured surface until 7 inches in length. Gently transfer each strip to prepared baking sheets. Adjust each strip as

necessary so that they are straight and at least 1 inch apart. • Repeat this process for the second half of the dough, then freeze for 15 minutes. Place chilled sheet into the oven and bake for 10–12 minutes, or until lightly golden, making sure to rotate the sheet halfway through. Let cool on the baking sheet. • Line two baking sheets with parchment paper. Choose three flavors and set 10 sticks aside per flavor. • For each flavor: place the chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, mixing in between, until melted (add matcha during this step for that flavor). • Use a spoon to drizzle melted chocolate over ¾ of each pocky stick, holding sticks over the bowl so excess drips back in. Sprinkle with the remaining ingredients and transfer to prepared baking sheets. Repeat this process for each individual flavor. • Let chocolate set at room temperature, or chill briefly

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to speed up the process. Makes 30 cookie sticks.