Hob Nobs Recipes

VEGAN HOBNOBS RECIPE

Steps:

• Preheat your oven to 180C/350F, and grease a couple of baking sheets (baking parchment or greaseproof paper will work too).
• Mix all your dry ingredients into a bowl. So that's: flour, sugar, oats, and bicarb.
• Put the vegan butter and syrup in a saucepan and melt on a medium heat. Vegan spread doesn't usually go translucent like traditional butter, but once it's melted to a liquid with the syrup then it's good to go.
• But your buttery syrup into the bowl with the dry ingredients and mix together to a soft dough.
• Take a piece of dough and roll into a ball. You're looking at a size between a walnut and a golf ball.
• Place the dough balls onto baking trays, leaving space between them as they will spread.
• Bake for 10 minutes and then check on them. They are done when they're a nice deep golden colour.

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.

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.

HOB NOBS

Steps:

• Turn on oven to 180c.
• Mix all dry ingredients in a bowl.
• Melt butter syrup and water very gently don't let it get to hot.
• Pour onto the dry ingredients.
• Mix well and form into balls about 25g each.
• Place on a cookie sheet covered with non stick baking paper.
• Bake for 15 minutes.
• Leave for a minute on the cookie sheet then cool on a wire rack.
• Enjoy.

HOMEMADE HOBNOBS RECIPE

Steps:

• Preheat the oven to 180°C/356°F/Gas Mark 4 and butter two large baking sheets.
• Place the oats, flour and sugar into a large mixing bowl and make a 'well' in the middle.
• Melt the butter in a small pan over a gentle heat. Once melted, stir in the golden syrup and the bicarbonate of soda until combined.
• Pour the butter and syrup mixture into the bowl containing the dried ingredients and mix well to incorporate all the ingredients together.
• Put dessertspoonfuls of the mixture on to the prepared baking sheets, an inch or so apart to allow for spreading.
• Bake in batches for 8-10 minutes until golden in colour.
• Allow to cool for 5-10 minutes on the trays then transfer to a wire rack to cool completely.