|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*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 famous for their love of biscuits (cookies in the U.S.), and that list includes the Hobnob, which has been 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. After the first batch, they will be on your baking list forever. This recipe delivers about 20 biscuits, which should see you through at least a day. Now all that's missing is a nice cup of tea!
3/4 cup (150 g) caster sugar
5 ounces (150 g) unsalted butter
1 tablespoon milk
2 tablespoons golden syrup
150 g self-rising flour
1/2 teaspoon baking soda
4 ounces (115 g) old-fashioned oats (not quick cooking)
Steps to Make It
Gather the ingredients. Preheat the oven to 300 F/150 C/Gas Mark 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.
Add the milk, golden syrup, and beat again.
Sieve the flour with the baking soda into the bowl and then fold carefully into the creamed mixture using a metal spoon.
Add the old-fashioned oats and fold into the mixture. Pop the bowl into the fridge for 10 minutes.
Meanwhile, lightly grease a baking sheet or line with parchment paper.
Divide the dough into 1-ounce (25-gram) spoonfuls. Quickly roll the measured dough into balls and place them onto the baking sheet. Space the balls about 2 inches (5 centimeters) apart as they will spread in the cooking.
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.
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.
How to Store
The temptation to eat the Hobnobs immediately will be strong. However, if you can resist eating them all, store them in an airtight tin or plastic lidded box. Eat within a week.
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 them 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 grams of milk chocolate or plain chocolate in a bowl over simmering water. Once melted, stir with a wooden spoon. When 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.
What Is Golden Syrup?
Golden syrup is a staple in British baking recipes. Sometimes called light treacle, it is an amber-colored syrup made from sugar cane juice, and it has a buttery taste. The best-known brand is Lyle's Golden Syrup. It can be found in the British foods section of grocery stores, among other syrups in some U.S. stores, and online.
What's the Difference Between a Hobnob and Digestive?
Hobnobs and digestives are two popular types of British biscuits. They are commercially produced by the McVitie's company and often made by home bakers. The main difference is that digestives use whole wheat flour while Hobnobs tend to use white flour and always include oats.