McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

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Justin Holloway (24 June 1999). "Keeping up with the Jonesness". Salon. Archived from the original on 28 October 2004 . Retrieved 28 January 2007. Margarine or Butter: You can use either salted or unsalted butter. I used Stork which has salt in it. Flour – Self raising flour is best but if you don’t have any, you can use 125g of plain flour and 1.5 tsp of baking powder instead. I’m sure I’ve shared them before in a five frugal things post but for those of you who missed it, here’s my tried and tested homemade hobnobs recipe! Marketer, The Conscious (31 December 2020). "Harlesden: The last of the inner-city London suburbs". Medium . Retrieved 12 August 2021.

These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂 . The Oaty One No Hydrogenated Vegetable Oil 45% Oat & Wholemeal No Artificial Colours or Flavours Suitable for Vegetarians If you’re from the UK like me or have lived/been to the UK, then you might well be familiar with Hobnobs?I must admit that I haven’t had a hobnob in years, but I still remember exactly how delicious they taste! So crunchy and sweet. Since chocolate makes any dessert taste better in my opinion, it’s not a surprise thatI likechocolate hobnobs even more. They’redangerouslyaddictive! Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time. Heat the oven to 325 F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats. 2.

I've been a hobnob eater for years as well as a home cook/baker but for some reason never thought about making them. These are delicious. I subbed Lyle's golden syrup for honey since I'd seen several British recipes that used it. I reduced the amount of sugar by about 1/8th cup and added an extra pinch of salt. So good! My teenage son ate about 12 of them after dinner and I enjoyed mine with my morning cup of tea #anglophile.Bicarbonate of Soda – Essential for a little oomph. Don’t switch this out for baking powder as they do different things. In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool. I’ve shared quite a few biscuit recipes on this blog: Jammy Dodgers, Shortbread and Gingernuts are a few of my personal favourites. The biscuit recipe I have for you today is similar to my gingernut biscuits recipe, as you don’t need to chill the biscuit dough before baking and they don’t take long to bake either. Dip the top of each cookie into the melted chocolate. Lift and gently shake to allow any excess to drip off. Return to the sheet pan and repeat with the entire batch. 9. Salt – When teamed up with unsalted butter, adding salt gives the best control of the overall flavour.

Divide the biscuit dough into 16 portions and roll into balls. Spread out evenly on a couple of large baking trays, then flatten slightly and bake until golden.

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Now, I’ve got different favourites depending on my mood and what I fancy, but it’s usually chocolate and if I’m looking for something crunchy and comforting to dip in a cup of tea, nothing beats Chocolate Hob Nobs. Golden Syrup – This is a really key ingredient for both flavour and texture but I realise it’s not available everywhere in the world. Corn syrup is a good alternative if you can’t get it. I've made these many times as my husband adores hobnobs but they are sometimes hard for us to find. This recipe has always been a hit. I found it difficult to mix the dry into the wet. It was like the oatmeal wouldn't fully incorporate. On my latest batch, I pulsed the oatmeal in a processor a few times. Didn't make it a powder, just smoothed it out. It resulted in biscuits that looked commercially made, and the dough was so much easier to work with. I use a melon baller for a uniform size. This is a great recipe. So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you. Crunchy, sweet oaty goodness – these homemade chocolate hobnobstastes so much better than the ones you buy in the shops!

In a saucepan, melt the butter over medium heat. Add the brown sugar and salt, and whisk to combine. 3. Roll the dough into small balls in your hands and pop them on the baking tray. Squish them down until they’re the size you want them. Don’t forget to leave plenty of room between the hobnobs as they’ll spread when they cook. Using a 1/2-ounce cookie scoop (or 1-tablespoon measure), scoop the dough onto the prepared pans 2 to 3 inches apart. 6. Cook over medium heat, whisking constantly, until the mixture thoroughly boils, darkens to the color of peanut butter and pulls away from the sides of the pan, about 5 minutes. 4. Oats – Real hobnobs use a combination of jumbo oats and rolled oats. Either will work great on their own though.The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind.