Go Back

Homemade Hobnobs

Homemade hobnob biscuits (cookies).
Course Dessert
Cuisine British
Keyword biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 biscuits
Calories 80kcal

Ingredients

  • 125 g Unsalted Butter
  • 80 g Light Brown Sugar
  • 2 tbsp Golden Syrup / Corn syrup
  • 80 g Oats (My best results have been with Bob's Red Mill Scottish Oatmeal)
  • 4 tbsp Wheat Germ (or just use more oats)
  • 100 g Whole Wheat Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Coating (optional)

  • 100 g Dark Chocolate
  • 1 tsp Butter

Instructions

Biscuits

  • Preaheat oven to 350F, line 2 baking sheets with parchment.
  • Using the paddle on a stand mixer cream together butter and sugar until smooth and then add the golden syrup.
  • Mix in the oats, then the flour, then the baking soda, baking powder, and salt.
  • Each cookie should be about 2 teaspoons of dough to make them about the size of an actual hobnob, but I've found making larger ones works just fine as well. Whatever size you chose, press the balls of dough down so they are flatish. Leave room because they will expand when baking.
  • Bake for 10-12 minutes until they are golden brown. Let them cool on the sheet for a while because they are still pretty liquidy when removed from the oven. They harden as they cool, don't worry. Once cool enough transfer to a cooling rack to cool completely.

Coating - Optional (but why wouldn't you?)

  • Melt your chocolate and butter on the stove top, ideally in a double boiler. If you don't have one, use a glass bowl floating in a pot of water.
  • Use a pallete knife or something similar to spread a thin even coat of chocolate on one side of each biscuit.
  • For bonus points you can try to pipe the iconic crosshacth pattern on them as well, but honestly I never bother.