Friday Food: Choctella Cupcakes
Friday Food: Over-The-Top Chunky Chocolate Brownie Tart

Friday Food: Hobnobs or Choc Oat Biscuits

HobnobsWell, time has slipped away unexpectedly. We have been tired and it has been hotter than Hades. Thankfully it was cooler today and apart from the actual turning on of the oven, these biscuits require very little effort. Hobnobs are an oaty biscuit from the UK. They are very plain, but now they are also topped with chocolate if you so desire. I made dark, milk and white chocolate Hobnobs. I tasted the white chocolate one and it was delicious. I love the oaty taste. I did put in less salt than the recipe said and even now, I think they taste salty. I try not to eat too much salt, so I may be super sensitive. I used plain wholemeal flour and added 1 1/4 tspn of baking powder. This recipe is from the March Recipes + magazine. I was able to eke out 18 biscuits.

 

 

Hobnobs      makes about 16 biscuits

  • 1 cup traditional rolled oats
  • 2/3 cup wholemeal self-raising flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 tspn salt, I put 1/4 tspn salt flakes
  • 100g butter, melted
  • 20-40ml milk as needed
  • 100g dark/milk/white eating chocolate, melted

 

Preheat oven to 180*C or 160*C fan-forced and line two trays with baking paper.

Dry and wet

Put the oats, flour, sugar and salt into a bowl. Mix together and make a well in the centre. Pour in the melted butter.

Make the dough

Mix thoroughly and then add as much milk as is needed to make a dough. I used 20ml.  Form into a disc and wrap in clingfilm and refrigerate for 15 minutes.

Cool roll cut out

Unwrap the dough and place it between two sheets of extra baking paper on the bench. Roll it out to a thickness of about 3mm between the sheets of paper. This will stop it sticking. It is also a weird kind of ANZAC biscuity dough and you can just take a piece from one place and add it to another and it joins in very happily. Use a 6cm diameter circle cutter, mine was 6.5cm, and cut out biscuits.

And bake and cool

Use an egg slide or an offset spatula to move them to the tray. They don't seem to spread very much at all. Bake for 12 minutes, or until golden brown. Cool completely on the tray.

Choc on top

When they are cold, flip them over and spread melted chocolate on the flat side. Allow the chocolate top set and you have Hobnobs!!!

All the hobnobs

Comments

Rachel

YUM! I think I need to give these a try sometime soon. Thanks for the inspiration.

mrspao

I love a good hob nob!

Dennis the Vizsla

hello 2paw its dennis the vizsla dog hay those luk delishus i wil tayk a wite choklit wun pleez!!! oh and dada keeps singing sumthing abowt how time keeps on slipping slipping slipping into the fyootcher i hav no ideea wot he is tawking abowt as yoozhual!!! ok bye

Cakelaw

These look terrific - I'd happily eat all of them.

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