Homemade Chocolate Hobnob Biscuits Recipes

CHOCOLATE HOBNOB-STYLE BISCUITS (VEGAN)

Steps:

• Heat the oven to 160°C/140°C fan/ gas 3. Mix the rolled oats, flours and sugars with a pinch of salt in a mixing bowl.
• Put the oil and golden syrup in a large pan set over a medium heat and melt together. Remove from the heat.
• Mix the bicarbonate of soda and boiling water in a small dish, tip into the warm oil/syrup and stir to combine - it will froth up. Pour the mixture over the dry ingredients and mix to form a dough.
• Roll spoonfuls of the dough into walnut-size balls. Space them roughly 5cm apart on the prepared baking trays and flatten slightly with the heel of your hand.
• Bake for 10-12 minutes until deep golden brown. Remove from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool (see Make Ahead).
• Once cooled, spoon a little melted dark chocolate over each biscuit and spread with the back of a spoon, or use a knife or fork to create a ridged pattern (see tip).

HOMEMADE CHOCOLATE HOBNOBS

Steps:

• Preheat the oven to 350 F /180 C and line a few trays with parchment paper.
• With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy and smooth.
• Add the golden syrup and beat until it's incorporated.
• On a low speed, mix in the oats, flour, baking soda, baking powder and salt.
• Once the dry and wet ingredients are evenly combined bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes.
• Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the cookies for spreading.
• Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.
• Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water or in the microwave.
• Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon.
• Once the chocolate has slightly set swirl your spoon across the chocolate working your way down the cookie in the shape of a figure eight. This will create that beautiful classic hobnob look!
• Allow to set before enjoying/dunking into tea.

HOMEMADE CHOCOLATE HOBNOB BISCUITS

Steps:

• Preheat the oven to 180 C (350 F). Line two baking trays with baking paper.
• In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachments, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats and wheatgerm followed by the flour, baking powder, bicarbonate of soda and salt.
• Take about two teaspoons of dough and roll into a ball. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4cm wide. Repeat with the remaining dough, leaving a few centimetres between each ball as they will flatten and spread as they bake.
• Bake for 10-12 minutes until golden brown and the kitchen smells like toasty oats. Remove from the oven and leave to cool on the tray for a few minutes then transfer to a wire rack. Don't worry if the biscuits feel slightly soft; they should firm up and become crunchy as they cool.
• Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water. Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or the back of a spoon to spread it over the surface. Set them aside to harden. Place any remaining chocolate into a sandwich bag and cut the tip of one corner off. Use like a piping bag to drizzle chocolate over the chocolate-coated biscuits in a cross hatch pattern. Leave to set again.
• Store in an airtight container for 3-4 days.

HOMEMADE HOBNOBS

Steps:

• Preheat the oven to 180°C/160°C fan. Line two large baking sheets with parchment paper.
• Beat together the butter and sugar until light and fluffy. Add syrup and mix well.
• Combine the flour, oats and bicarbonate of soda in a separate bowl. Add to the wet mixture a bit at a time, ensuring you mix well to incorporate all the ingredients together. It should be crumbly at this stage.
• Place a 6.5cm cookie cutter onto one of the baking sheets, using a desert spoon, place a spoonful of the mixture into the cookie cutter and compress down as much as you can. Repeat until mixture is all used up.
• Bake in the oven for10 minutes or until golden brown. Allow to cool completely on the baking sheets.