Prepare a sturdy plastic bag (resealable bags are best). Add the flour, sugar, and salt. Seal, then shake until the ingredients are thoroughly combined!
Add the margarine to Step 1, and knead the bag so that the margarine is rubbed into the flour. Keep kneading until there are no lumps of margarine remaining.
Once the margarine has been fully rubbed in and the mixture is crumbly, add the milk. Knead again until the dough forms together into one lump.
If the dough is flaky and won't come together no matter how much you knead it, add a bit more milk (up to 1 teaspoon). It's best if the dough is firm yet a little bit moist.
Remove the dough from the bag, place on a very lightly floured surface (not listed) and gently knead with your hands until smooth.
Dust your work space once more (again, flour not listed), place the dough, and then sprinkle a small amount of flour onto the dough.
Using a rolling pin or the equivalent, roll the dough into a rectangle, about 2-3 mm thick.
Cut off the uneven edges. Usually, I want my dough to be roughly 20 x 10 cm, so I crop it to fit these parameters.
Cut the Step 8 dough lengthwise into 2-3 mm wide ribbons. They should resemble Pocky sticks!
Preheat the oven to 170°C, and arrange Step 9 on a lined baking tray, leaving gaps in between. Try to keep the sticks as straight as possible!
2 mm is pretty thin, meaning that the cut dough is prone to tearing and breaks easily right out of the oven. As such, handle carefully.
Once the oven has finished preheating, bake at 170°C for 13-15 minutes. Once baked, open the oven door and leave to cool.
I try to cut my sticks to 2 mm (though sometimes they end up being 3 mm lol), and they take 13 minutes to bake. Adjust the time if you cut them thicker.
Once baked, they turn a golden brown as pictured!! They'll turn crunchy once cooled.
While the sticks are cooling, boil water in a pot. Break the chocolate into a mug etc. and place the mug in the water to melt the chocolate like a double boiler.
Using a spoon etc., coat the cooled biscuit sticks in chocolate. Be patient and do it properly so that they resemble Pocky.
Once coated, lay on parchment paper and let the chocolate harden.
Once completely cooled, they're done! They look really cute if you decorate them with white or other kinds of chocolate.
Story Behind this Recipe
I thought I'd try making these for my kids who love Pocky. I figured they'd be simple enough to make, so experimented and made these. This is a time-saving recipe as there's no need to leave the dough to rest in the fridge.
Once cut, the dough is prone to ripping, but provided you handle it with care, the rest should be easy. It's kind of difficult cut them uniformly like actual Pocky. They taste the same, at least in my opinion.