Friday, 31 March 2017


Homemade Chocolate Hobnobs

Prep time
Cook time
Total time
Serves: 20 Hobnobs
  • 8 ½ tablespoons (125g / 4oz) unsalted butter
  • ⅓ cup (80g / 3 oz) brown sugar
  • 2 tablespoons golden syrup
  • ⅔ cup (100g / 3½ oz) porridge oats
  • ⅔ cup (100g / 3½ oz) wholemeal flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ - 1 teaspoon sea salt, to taste
  • ⅔ cup (100g ) chocolate
  • 2 tablespoons ( 30g / 1 oz) unsalted butter
  1. Preheat the oven to 350 F /180 C and line a few trays with parchment paper.
  2. With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy and smooth.
  3. Add the golden syrup and beat until it's incorporated.
  4. On a low speed, mix in the oats, flour, baking soda, baking powder and salt.
  5. 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.
  6. 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.
  7. Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.
  8. Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water or in the microwave.
  9. Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon.
  10. 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!
  11. Allow to set before enjoying/dunking into tea.

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