British Hobnob Biscuits (Cookies)

British Hobnob Biscuits (Cookies)

The Spruce / Tara Omidvar

Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Servings: 20 servings
Nutritional Guidelines (per serving)
132 Calories
6g Fat
18g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20
Amount per serving
Calories 132
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 123mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 1mg 3%
Potassium 33mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Both Britain and Ireland are famous for their love of biscuits (cookies) and that list includes the Hobnob which also was voted in the top ten of Britain's favorites. They are made commercially, but making your own is so much fun!

This Hobnob recipe shows just how easy these golden colored, oaty, buttery cookies are to make. Once you have made a batch, they will be on your baking list forever. This recipe delivers about 20 cookies/biscuits which should see you through at least a day.


  • 3/4 cup/150 grams sugar (caster sugar)

  • 5 ounces/150 grams unsalted butter

  • 1 tablespoon milk

  • 2 tablespoons Golden Syrup (found in the British foods section of grocery stores)

  • 1/2 teaspoon baking soda

  • 150 grams self-rising flour

  • 4 ounces/115 grams old-fashioned oats (not quick cooking)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 300 F / 150 C / Gas 2.

    British Hobnob Biscuits (Cookies) ingredients

    The Spruce / Tara Omidvar

  2. In a large baking bowl, mix the sugar and the butter together until light and creamy—you can use a fork or an electric hand mixer for this. 

    sugar and butter in a stand mixer

    The Spruce / Tara Omidvar

  3. Add the milk, Golden Syrup, and beat again.

    milk, Golden Syrup, sugar and butter in a stand mixer

    The Spruce / Tara Omidvar

  4. Sieve the flour with the baking soda into the bowl and then fold carefully into the creamed mixture using a metal spoon. 

    sieve flour and baking soda into a bowl

    The Spruce / Tara Omidvar

  5. Finally,  add the porridge oats and fold into the mixture. Pop the bowl into the fridge for 10 minutes. 

    oats in the butter mixture in a bowl

    The Spruce / Tara Omidvar

  6. Meanwhile, lightly grease a baking sheet or line with parchment paper. 

    parchment paper on a baking pan

    The Spruce / Tara Omidvar

  7. Divide the dough into 1 oz (25 g) spoonfuls. Quickly roll the measured dough into balls and place them onto the baking sheet. Space the balls about 2 inches (5 cm) apart as they will spread in the cooking.

    British Hobnob Biscuits (Cookies) dough balls

    The Spruce / Tara Omidvar

  8. Once the tray is full, place onto the middle of the heated oven and cook until golden brown, around 25 minutes. This process cannot be rushed by increasing the temperature as all that will happen is the biscuits will burn.

    British Hobnob Biscuits (Cookies) on a baking pan

    The Spruce / Tara Omidvar

  9. Remove the tray from the oven and leave to stand for about 10 minutes so the cookies can begin to set. Using a spatula, transfer the cookies to a cooling rack and leave until they are completely cool.

    British Hobnob Biscuits (Cookies) on a cooling rack

    The Spruce / Tara Omidvar

Of course, the temptation to eat the Hobnobs immediately will be strong. If you can resist eating them all, however, store them in an airtight tin or plastic lidded box. Eat within a week. 

Variations to the Traditional Hobnob

There is no denying that the traditional Hobnob is the best; it has stood the test of time and remains the U.K.'s favorite. If you would like a change, though, try one or two of these ideas:

  • Add a small handful of dried fruit such as raisins, currants, or sultanas. Add them with the oats and stir in carefully.
  • Add a teaspoon of ground ginger with the flour. This will still give the Hobnobs a sweet taste but with a hint of spicy ginger. 
  • Melt 100 g of milk chocolate or plain chocolate in a bowl over simmering water. Once melted, stir 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. Now all that's missing is a nice cup of tea!