Homemade Hobnobs!
A delicious homemade version of an iconic classic biscuit, the Hobnob. This homemade hobnobs recipe is easy, tasty and moreish.
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Servings: 16 biscuits
Ingredients
Biscuits
- 100 g unsalted butter/baking spread
- 100 g light brown soft sugar
- 50 g golden syrup
- 125 g rolled oats
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 150 g wholemeal plain flour
Topping
- 100 g milk chocolate (melted)
Instructions
- Preheat the oven to 180ºc/160ºc fan and line 2-3 large trays with parchment paper
- Add the butter, sugar and syrup to a bowl and beat together until combined
- Add the oats, bicarbonate of soda, salt and flour to the bowl and mix again until combined
- Portion the cookies into heaped tablespoons (I use a 4cm scoop) and then roll into balls.
- Press each cookie down by half and place onto the lined trays
- Bake in the oven for 12-15 minutes, and then leave to cool fully on the trays. For a more crunchy biscuit, bake for 15 minutes
- If you want to add chocolate, melt it once the cookies have cooled
- Spread a teaspoon or so of chocolate onto the base of each cookie, and spread to the edges. You can set the chocolate in the fridge for speed, or room temp is fine, it may just stay a little softer.
- Leave to set and enjoy
Notes
- These cookies will last for 7+ days at room temperature
- These cookies would freeze for 3+ months
- You can swap the wholemeal plain flour for white plain flour but the flavour will change and not be as accurate
- You can dunk the cookies in the chocolate instead but this gets a little messy
- I use this 4cm scoop for the portioning of the cookie dough