Selfmade Hobnobs Recipe – Jane’s Patisserie

A scrumptious selfmade model of an iconic traditional biscuit, the Hobnob. This selfmade hobnobs recipe is straightforward, tasty and moreish.

All of us knew it was solely a matter of time till I made a selfmade model of a hobnob. That is now certainly one of my favorite biscuits recipes I’ve ever written, and I can’t cease making them.

Traditional biscuits 

So, I’ve made and revealed numerous biscuit recipes over time, from a New York fashion cookie, to raspberry cheesecake cookies, to banoffee cookies and extra. Nevertheless, relating to the true classics, I’ve performed many.

My selfmade bourbon biscuit recipe may be very well-liked, even with myself making it once more final week as a result of I craved a batch. My selfmade jammie dodgers has been on this weblog for years and years, and I nonetheless make them. My fifth e book Traditional has my selfmade oreo biscuit recipe in, and my third e book On a regular basis has my selfmade custard lotions in. My favorite nonetheless, A HOBNOB. 

Hobnobs 

I’m genuinely not simply saying I like hobnobs for the sake of it, I promise. I at all times have a biscuit jar in my kitchen, simply incase I need slightly snack or somebody needs a biccie with their cup of tea, and it’s at all times hobnobs. The scrumptious oaty biscuit, typically topped with chocolate relying on which packet you go for, they’re SO GOOD. 

In case you are from the UK, you’ll undoubtedly know what a Hobnob is.. they’ve been across the 80s, and they’re nice. If you happen to haven’t managed to have a hobnob earlier than, they’re principally an oat biscuit merged with a flapjack fashion digestive biscuit. They’re packed stuffed with flavour, they’re nice for dunking, and they’re additionally nice to make your self at house. 

Biscuit Dough

This biscuit dough is of course egg free, which is tremendous useful for individuals who don’t eat eggs. It’s a comparatively easy recipe and fairly simple to combine collectively. I do use my stand mixer, however you positively don’t want one to have the ability to make them. 

• Butter – you should utilize block butter, barely extra in the direction of room temp, or a baking unfold straight out of the fridge. 
• Sugar – for the very best flavour and traditional goal of a hobnob, it’s finest to make use of mild brown tender sugar 
• Syrup – it is a key ingredient to make the traditional once more, golden syrup. It additionally helps make the dough and stick the dough collectively. 
• Oats – I exploit rolled oats, and they’re the very best. Some porridge oats or fast oats would possibly make a softer cookie 
• Elevating agent – For the feel, you want slightly bicarbonate of soda
• Salt – a small sprinkling of salt is required to once more make these as correct as attainable 
• Flour – that is additionally VERY necessary… if you wish to make these as correct as attainable, you NEED to make use of wholemeal flour. I exploit plain wholemeal flour, and it’s ultimate. Nevertheless, should you actually don’t wish to use it, you should utilize plain white flour, however the flavour might be barely completely different. 

Making and baking the cookies

This cookie dough does come collectively like most doughs do. I beat collectively the butter, sugar and syrup after which add within the oats, bicarbonate of soda, salt and flour. If you happen to don’t have an electrical mixer, it’s going to come collectively, you simply want to provide the combination slightly little bit of welly to ensure it combines. 

As soon as prepped, I portion the cookies. When portioning these cookies to make them as correct as attainable, I exploit this scoop. It’s a 4cm scoop so smaller than the traditional one I exploit for cookies as I purposely wished to make the cookies extra correct in dimension as properly. If you happen to don’t have the inside track, you may simply use a heaped tablespoon of cookie dough. I roll them evenly into balls.

As soon as they’re portioned, you wish to flatten every cookie down onto lined trays. You don’t should flatten them, however to get the extra traditional dimension and form of a hobnob it’s finest to flatten them a bit. I often squash the cookies down by half, and having made certain every cookie was already in a ball they need to retain their form as soon as baked. I bake within the oven for 12-Quarter-hour, after which allow them to cool absolutely. The longer you bake them, the crunchier they are going to be. I typically go extra for the Quarter-hour for the crunchy texture. 

Chocolate or no chocolate?! 

That is going to be a little bit of a marmite topic I wager, however do you like yours plain, or with chocolate?! I like the milk chocolate ones personally, regardless that typically I favor a darkish chocolate coated biscuit. There’s something concerning the milk chocolate hobnob that I utterly and totally adore… so I added milk chocolate to mine. 

You may after all go away the hobnobs plain, however if you wish to add chocolate, I discover it finest to soften the chocolate down till clean, after which spoon slightly onto the underside of every cookie. I exploit the underside (the facet that was baked onto the tray) because it’s an excellent flat floor, good for the chocolate. I exploit a teaspoon or so’s price of chocolate, and unfold it barely, to the sides, however you may dunk them should you favor it’s simply barely messier. 

If you would like the chocolate to have slightly sample, you may let the chocolate set barely after which use a fork to create a sample within the chocolate earlier than it units absolutely. It’s additionally good so as to add slightly vegetable oil or coconut oil (1tsp or so) and stir in barely should you don’t need the chocolate to set firmly. I after all didn’t mood my chocolate, however you may in order for you. 

The right way to make this recipe Free-From

Here’s a little how-to make this recipe free-from. I haven’t at all times examined these this manner, so it is a information for individuals who bake free-from on the common or wish to strive one thing new. Inevitably altering the core recipe can create adjustments in texture and finish consequence as a consequence of variations in substances. 

• Gluten free – Swap the flour to gluten free plain flour (make sure that all different substances are gluten free). For texture, you may add 1/4tsp xanthan gum per 150g of flour  if it doesn’t already include it. Additionally just be sure you are utilizing gluten free oats. 
• Dairy free – Swap the butter to a dairy free butter, and ensure the chocolate is dairy free or go away it out 
• Egg free – the recipe is already egg free

Suggestions & Tips 

• These cookies will final for 7+ days at room temperature 
• These cookies would freeze for 3+ months 
• You may swap the wholemeal plain flour for white plain flour however the flavour will change and never be as correct 
• You may dunk the cookies within the chocolate as an alternative however this will get slightly messy 
• I exploit this 4cm scoop for the portioning of the cookie dough 

Biscuits

• 100 g unsalted butter/baking unfold
• 100 g mild brown tender 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)

• Preheat the oven to 180ºc/160ºc fan and line 2-3 giant trays with parchment paper

• Add the butter, sugar and syrup to a bowl and beat collectively till mixed

• Add the oats, bicarbonate of soda, salt and flour to the bowl and blend once more till mixed

• Portion the cookies into heaped tablespoons (I exploit a 4cm scoop) after which roll into balls.

• Press every cookie down by half and place onto the lined trays

• Bake within the oven for 12-Quarter-hour, after which go away to chill absolutely on the trays. For a extra crunchy biscuit, bake for Quarter-hour

• If you wish to add chocolate, soften it as soon as the cookies have cooled

• Unfold a teaspoon or so of chocolate onto the bottom of every cookie, and unfold to the sides.

• Go away to set and revel in

• These cookies will final for 7+ days at room temperature 
• These cookies would freeze for 3+ months 
• You may swap the wholemeal plain flour for white plain flour however the flavour will change and never be as correct 
• You may dunk the cookies within the chocolate as an alternative however this will get slightly messy 
• I exploit this 4cm scoop for the portioning of the cookie dough 

Discover my different recipes on my Recipes Web page!

You could find me on:
Instagram
Fb
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All pictures & content material are copyright protected. Don’t use my pictures with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this publish for the recipe.