Butterbeer ‘Pocky’


  • 1/4 cup sweetened condensed milk
  • 2 tablespoons water
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/8 teaspoon ground teaspoon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, at room temperature
  • 1 egg white, beaten
  • 4 ounces butterscotch chips (I used )
  • vanilla sugar (see notes below)


Mix sweetened condensed milk and water and set aside.

In a large bowl, use hand mixer on low speed to mix flour, baking powder, sugar, cardamom and salt. Add the butter and beat on low until mixture resembles coarse crumbs. With mixer running, add sweetened condensed milk mixture and continue beating until dough forms. Transfer to a sheet of plastic wrap, form a 1-inch thick disc, then wrap and refrigerate for 20 minutes.

Preheat oven to 300ºF. Line two baking sheets with parchment paper and set aside.

Unwrap dough and divide into quarters. Divide each segment into 8 pieces (for thinner pocky, divide each quarter into 10 pieces). Roll one small piece into a ball, then roll it on a flat surface under your hands into a thin stick. For longer Pocky, roll thinner. Place on prepared baking sheet, and repeat with remaining dough. Refrigerate uncovered for 10 minutes.

Remove sticks from oven, brush with beaten egg white and bake until golden, about 25 minutes. Place pans on wire rack to cool completely.

Melt the butterscotch chips over a double boiler until smooth. Transfer butterscotch to a tall, narrow vessel (I used a double-walled plastic tumbler). Dip sticks into butterscotch one at a time and swirl to coat, leaving bottom clear of coating. Return to parchment to cool. Sprinkle with vanilla sugar*, to taste. Allow coating to harden, then enjoy.


I used homemade vanilla sugar, created over months by storing leftover vanilla bean pods inside a jar of sugar. This is a great item to have on hand that can be used in other baked dishes as well. But if you don’t want to make vanilla sugar, you can also easily buy it. looks like a good option.