Homemade Hobnob Biscuits
Homemade Hobnob Biscuits
Ingredients
- 125 g salted butter, softened
- 80 g light brown sugar
- 40 g golden caster sugar
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 100 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- generous pinch sea salt
- 160 g small rolled oats
- 1-2 tablespoons whole milk, only if needed
- 180 g milk OR dark chocolate
Instructions
- 1
Line two large baking trays with baking paper.
⏱️ 2 min
- 2
Take 120g of the oats and blitz them until fairly fine but with a little texture remaining. Keep the remaining 40g oats whole. You don't want a completely smooth oat flour here. That combination is what gives the biscuits their lovely Hobnob-like texture.
⏱️ 3 min
- 3
In a saucepan or microwave-safe bowl, melt the butter, brown sugar, golden syrup, and caster sugar together over low heat or in short bursts until combined and smooth.
⏱️ 5 min
- 4
Remove from heat and add the vanilla extract, mixing well.
⏱️ 1 min
- 5
Add the plain flour, blitzed oats, bicarbonate of soda, baking powder, and sea salt to the wet ingredients. Mix until almost combined.
⏱️ 3 min
- 6
Fold through the remaining whole oats. The mixture should hold together when pressed. If it's particularly dry, add just enough milk (1-2 tablespoons) to bring it together.
⏱️ 3 min
- 7
Form the dough into a large sheet on parchment paper or cling film. Cover and chill the dough for at least 30 minutes. Once chilled, use a 7cm cutter to cut out as many cookies as possible.
⏱️ 30 min
- 8
Preheat the oven to 170°C (fan).
⏱️ 10 min•🌡️ 170
- 9
Place the cut biscuits on the prepared baking trays and bake for 12–15 minutes until properly golden, particularly around the edges. They'll still feel a little soft when they first come out but will crisp considerably as they cool.
⏱️ 15 min•🌡️ 170
- 10
Leave the biscuits on the trays for 5 minutes after baking, then carefully transfer them to a wire rack to cool completely.
⏱️ 5 min
- 11
Once the biscuits are completely cool, gently melt the chocolate using a double boiler or in short bursts in the microwave.
⏱️ 5 min
- 12
Spoon a generous layer of melted chocolate over the flat underside of each biscuit. Leave it for a few minutes to begin setting, then run a fork through the chocolate to make those classic little ripples.
⏱️ 10 min
- 13
Leave the chocolate to set completely before serving with a cup of tea.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Hobnob Biscuits
- 125 g salted butter, softened
- 80 g light brown sugar
- 40 g golden caster sugar
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 100 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- generous pinch sea salt
- 160 g small rolled oats
- 1-2 tablespoons whole milk, only if needed
- 180 g milk OR dark chocolate
Instructions
- 1
Line two large baking trays with baking paper.
⏱️ 2 min - 2
Take 120g of the oats and blitz them until fairly fine but with a little texture remaining. Keep the remaining 40g oats whole. You don't want a completely smooth oat flour here. That combination is what gives the biscuits their lovely Hobnob-like texture.
⏱️ 3 min - 3
In a saucepan or microwave-safe bowl, melt the butter, brown sugar, golden syrup, and caster sugar together over low heat or in short bursts until combined and smooth.
⏱️ 5 min - 4
Remove from heat and add the vanilla extract, mixing well.
⏱️ 1 min - 5
Add the plain flour, blitzed oats, bicarbonate of soda, baking powder, and sea salt to the wet ingredients. Mix until almost combined.
⏱️ 3 min - 6
Fold through the remaining whole oats. The mixture should hold together when pressed. If it's particularly dry, add just enough milk (1-2 tablespoons) to bring it together.
⏱️ 3 min - 7
Form the dough into a large sheet on parchment paper or cling film. Cover and chill the dough for at least 30 minutes. Once chilled, use a 7cm cutter to cut out as many cookies as possible.
⏱️ 30 min - 8
Preheat the oven to 170°C (fan).
⏱️ 10 min•🌡️ 170 - 9
Place the cut biscuits on the prepared baking trays and bake for 12–15 minutes until properly golden, particularly around the edges. They'll still feel a little soft when they first come out but will crisp considerably as they cool.
⏱️ 15 min•🌡️ 170 - 10
Leave the biscuits on the trays for 5 minutes after baking, then carefully transfer them to a wire rack to cool completely.
⏱️ 5 min - 11
Once the biscuits are completely cool, gently melt the chocolate using a double boiler or in short bursts in the microwave.
⏱️ 5 min - 12
Spoon a generous layer of melted chocolate over the flat underside of each biscuit. Leave it for a few minutes to begin setting, then run a fork through the chocolate to make those classic little ripples.
⏱️ 10 min - 13
Leave the chocolate to set completely before serving with a cup of tea.
⏱️ 30 min