Hobnobs are a British biscuit, they were launched in the 80s and are now the UK’s third most popular dunking biscuit. Biscuits in the UK are not to be confused with USA biscuits which resemble scones. UK biscuits are probably better known as cookies in the USA so if you want to call these hobnob cookies then go ahead. I know my family loves them so I thought I’d have a go at making some, I also have an abundance of rolled oats at the minute so perfect time to try use them up. I researched several recipes on the internet then used the common ingredients and came up with something that is hobnob-ish. I baked them and they came our pretty darn good, they were devoured quickly so I am thinking I got it right. And yes they are perfect for dunking, which is something I admit to doing a lot. I am dealing with requests to make more as soon as possible. Here goes …
Copy Cat Hobnobs – makes 50
290g /10.5oz self raising flour
290g /10.5oz butter
290g /10.5oz caster sugar
30ml /2 tablespoons milk
100ml /3.4oz golden syrup
2 teaspoons bicarbonate soda
220g rolled oats
Preheat oven to 180C/350F line two large baking trays with non stick parchment
Cream the butter and sugar,
Beat in the syrup, milk and bicarbonate of soda
With a spoon stir in the self raising flour and the oats, make sure they are all coated.
Roll the mix into 50 equal size balls and place on your baking trays a little apart to allow for spreading. Bake them for approximately 12 minutes, keep an eye on them though.
As they bake the biscuits will puff up but by the time they are ready they will be thin like Hobnobs. Very carefully transfer onto a cooling rack, very quickly they will harden.
Even Walter the cat was determined to get in on the cooking and baking action!