Hobnobs

How to Make Hobnobs

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1. Heat the oven to 170°C / 340°F and line two baking trays with baking paper.

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2. Mix the flour, oats, sugar and salt in a large bowl.

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3. Melt the butter and golden syrup in a small pan over low heat. Stir the bicarbonate of soda into the milk, then into the butter, so that it foams, and pour it into the dry ingredients. Mix to a dough.

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4. Roll the dough into 20 balls of about 20 g each, set them 4 cm apart on the trays, and flatten each with the palm of your hand to a round about 6 cm across.

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5. Bake for 13 to 14 minutes, until golden brown. Cool on the tray for 5 minutes, then move to a wire rack to cool completely.

   Mark done Start 13 min timer

6. If you like, spread the flat side of each biscuit with melted chocolate, mark it with a fork, and leave to set for 30 minutes.

   Mark done Start 30 min timer

Tips for Making Hobnobs

• Flatten the balls well. The dough does not spread much, and a thick biscuit stays soft in the middle instead of crisping.
• Cool the biscuits completely before adding the chocolate. It sets glossy and smooth on a cold biscuit, and melts and smears on a warm one.
• Use rolled oats and not porridge oats. They are thicker, and they give the crunch and the texture that the biscuit depends on.

What to Serve with Hobnobs

• A strong cup of tea
• Cheddar
• Cold milk

Storing & Reheating Hobnobs

Keep in an airtight tin for up to 1 week, and re-crisp in a 150°C oven for 5 minutes if they soften. Freeze the shaped, unbaked dough balls for up to 3 months.

Hobnobs FAQ: Common Questions

Hobnobs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.