|Nutritional Guidelines (per serving)|
|Servings: 20 biscuits (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Both Britain and Ireland are famed for their love of biscuits (cookies) and on the list must be the Hobnob which also was voted one of the top ten of Britain's favourite biscuits. They are made commercially but making your own is so much fun and produces a hearty biscuit.
This Hobnob Biscuit recipe shows just how easy these golden coloured, oaty, buttery biscuits are to make and once you have made a batch they will be on your baking list forever. This recipe delivers about 20 biscuits, that should see you through one day at least.
- 3/4 cup/150 g sugar (caster sugar)
- 5 oz/150 g butter (unsalted)
- 1 tablespoon milk
- 2 tablespoon Golden Syrup
- 1/2 teaspoon baking soda
- 150 g Self-rising flour
- 4 oz/115 g oats
Preheat the oven to 150C/300F/ Gas 2
In a large baking bowl, cream the sugar and the butter together until it becomes light and creamy - you can use a fork for this or an electric hand whisk.
Add the milk, Golden Syrup and beat again.
Sieve the flour with the bicarbonate of soda into the bowl with the creamed mixture fold carefully using a metal spoon.
Finally, add the porridge oats and fold into the mixture. Pop the bowl into the fridge for 10 minutes.
Meanwhile - lightly grease a baking sheet or line with greaseproof paper.
Divide the biscuit mixture into 25g (1 oz) spoon fulls. Quickly roll the measured dough into a ball and pop onto the baking sheet. Space the balls about 5cm (2") apart as they will spread in the cooking.
Once the tray is full, pop into the middle of the heated oven and cook until golden brown, around 25 minutes. This process cannot be rushed by increasing the temperature, all that will happen is the biscuits will burn, slowly is good.
Remove the tray from the oven and leave to stand for about 10 minutes so the biscuits to begin to set. Using a spatula or fish slice, transfer the biscuits to a cooling rack and leave to go absolutely cold.
Of course, the biscuits are moreish and the temptation to eat them immediately is strong. If, however, you can resist eating them all, then store in an airtight tin of plastic lidded box. Eat within a week.
Alternatives to the Traditional Hobnob Biscuit
There is no denying that the traditional biscuit is the best, it has stood the test of time and remains the nation's favorite.
However, if you do fancy a change then try one or two of these.
Add a small handful of dried fruit such as raisins, currants or sultanas. Add them with the oats and stir carefully.
Add a teaspoon ground ginger with the flour. This will give the biscuit a sweet biscuit still but with a hint of warming ginger.
A huge favorite, and highly recommended if you are feeling in the mood for a little chocolate. Melt 100g milk or plain chocolate in a bowl over simmering water. Stir once melted with a wooden spoon. Once the plain hobnobs are cold, gently dip the top of the biscuit onto the melted chocolate and return the biscuit to the cooling rack and let the chocolate set. All that's needed now is a nice cup of tea, a comfy chair and a few chocolate hobnobs.