Do-it-yourself Hobnobs Recipe – Jane’s Patisserie

A scrumptious do-it-yourself model of an iconic traditional 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 considered one of my favorite biscuits recipes I’ve ever written, and I can’t cease making them.

Traditional 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, on the subject of the actual classics, I’ve achieved many.

My do-it-yourself bourbon biscuit recipe could be very well-liked, 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 Traditional 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 all the time 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 all the time hobnobs. The scrumptious oaty biscuit, typically topped with chocolate relying on which packet you go for, they’re SO GOOD. 

In case you are from the UK, you’ll undoubtedly know what a Hobnob is.. they’ve been across the 80s, and they’re nice. When 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 one of the best flavour and traditional goal of a hobnob, it’s greatest to make use of mild brown tender sugar 
• Syrup – this can be a key ingredient to make the traditional once more, golden syrup. It additionally helps make the dough and stick the dough collectively. 
• Oats – I exploit rolled oats, and they’re one of the best. 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 necessary… 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 superb. Nevertheless, in case you actually don’t wish to use it, you need to use plain white flour, however the flavour shall be barely completely 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. When you don’t have an electrical mixer, it should come collectively, you simply want to present the combo a bit of little bit of welly to verify 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 wished to make the cookies extra correct in dimension as effectively. When you don’t have the inside track, you’ll be able to simply use a heaped tablespoon of cookie dough. I roll them evenly into balls.

As soon as they’re portioned, you wish to flatten every cookie down onto lined trays. You don’t must flatten them, however to get the extra traditional dimension and form of a hobnob it’s greatest to flatten them a bit. I often squash the cookies down by half, and having made positive 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, regardless that typically I choose a darkish chocolate coated biscuit. There’s something concerning the milk chocolate hobnob that I utterly and totally adore… so I added milk chocolate to mine. 

You possibly can in fact go away the hobnobs plain, however if you wish to add chocolate, I discover it greatest to soften the chocolate down till clean, after which spoon a bit of onto the underside of every cookie. I exploit the underside (the aspect that was baked onto the tray) because it’s an excellent flat floor, good for the chocolate. I exploit a teaspoon or so’s value of chocolate, and unfold it barely, to the perimeters, however you’ll be able to dunk them in case you choose it’s simply barely messier. 

In order for you the chocolate to have a bit of sample, you’ll be able to 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 case you don’t need the chocolate to set firmly. I in fact didn’t mood my chocolate, however you’ll be able to in order for you. 

Easy methods to make this recipe Free-From

Here’s a little how-to make this recipe free-from. I haven’t all the time examined these this fashion, so this can be a information for individuals who bake free-from on the common or wish to attempt one thing new. Inevitably altering the core recipe can create adjustments in texture and finish outcome as a result of variations in substances. 

• Gluten free – Swap the flour to gluten free plain flour (be certain all different substances are gluten free). For texture, you’ll be able to 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 go away it out 
• Egg free – the recipe is already egg free

Suggestions & Methods 

• These cookies will final for 7+ days at room temperature 
• These cookies would freeze for 3+ months 
• You possibly can swap the wholemeal plain flour for white plain flour however the flavour will change and never be as correct 
• You possibly can dunk the cookies within the chocolate as an alternative 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 tender 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 go away 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 perimeters.

• Depart to set and revel in

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

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