Selfmade Hobnobs Recipe – Jane’s Patisserie

A scrumptious do-it-yourself model of an iconic basic biscuit, the Hobnob. This do-it-yourself hobnobs recipe is straightforward, tasty and moreish.

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

Basic biscuits 

So, I’ve made and printed numerous biscuit recipes through the years, from a New York model cookie, to raspberry cheesecake cookies, to banoffee cookies and extra. Nevertheless, with regards to the actual classics, I’ve achieved many.

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

Hobnobs 

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

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

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 straightforward to combine collectively. I do use my stand mixer, however you undoubtedly don’t want one to have the ability to make them. 

• Butter – you need to use block butter, barely extra in the direction of room temp, or a baking unfold straight out of the fridge. 
• Sugar – for the perfect flavour and basic purpose of a hobnob, it’s greatest to make use of mild brown smooth sugar 
• Syrup – it is a key ingredient to make the basic once more, golden syrup. It additionally helps make the dough and stick the dough collectively. 
• Oats – I exploit rolled oats, and they’re the perfect. Some porridge oats or fast oats may make a softer cookie 
• Elevating agent – For the feel, you want a bit of bicarbonate of soda
• Salt – a small sprinkling of salt is required to once more make these as correct as potential 
• Flour – that is additionally VERY vital… if you wish to make these as correct as potential, you NEED to make use of wholemeal flour. I exploit plain wholemeal flour, and it’s ultimate. Nevertheless, in the event you actually don’t wish to use it, you need to use plain white flour, however the flavour will probably be barely totally 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. Should you don’t have an electrical mixer, it is going to come collectively, you simply want to present the combination a bit of 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 potential, I exploit this scoop. It’s a 4cm scoop so smaller than the traditional one I exploit for cookies as I purposely needed to make the cookies extra correct in measurement as effectively. Should you don’t have the inside track, you possibly can simply use a heaped tablespoon of cookie dough. I roll them flippantly 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 basic measurement and form of a hobnob it’s greatest to flatten them a bit. I normally 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 guess, however do you like yours plain, or with chocolate?! I really like the milk chocolate ones personally, though typically I want a darkish chocolate coated biscuit. There’s something in regards to the milk chocolate hobnob that I fully and totally adore… so I added milk chocolate to mine. 

You’ll be able to after all depart the hobnobs plain, however if you wish to add chocolate, I discover it greatest to soften the chocolate down till easy, after which spoon a bit of 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, excellent for the chocolate. I exploit a teaspoon or so’s price of chocolate, and unfold it barely, to the sides, however you possibly can dunk them in the event you want it’s simply barely messier. 

In order for you the chocolate to have a bit of sample, you possibly can 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 a bit of vegetable oil or coconut oil (1tsp or so) and stir in barely in the event you don’t need the chocolate to set firmly. I after all didn’t mood my chocolate, however you possibly can if you would like. 

Easy methods 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 outcome attributable to variations in elements. 

• Gluten free – Swap the flour to gluten free plain flour (be certain all different elements are gluten free). For texture, you possibly can add 1/4tsp xanthan gum per 150g of flour  if it doesn’t already comprise 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 depart 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’ll be able to swap the wholemeal plain flour for white plain flour however the flavour will change and never be as correct 
• You’ll be able to dunk the cookies within the chocolate as a substitute however this will get a bit of messy 
• I exploit this 4cm scoop for the portioning of the cookie dough 

Biscuits

• 100 g unsalted butter/baking unfold
• 100 g mild brown smooth 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 massive 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 depart 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.

• Depart to set and revel in

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

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