McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

Product Information

Marketer, The Conscious (31 December 2020). "Harlesden: The last of the inner-city London suburbs". Medium . Retrieved 12 August 2021. Divide the biscuit dough into 16 portions and roll into balls. Spread out evenly on a couple of large baking trays, then flatten slightly and bake until golden. These were delicious. I don't know if they're like the real thing, but the English friend I made them for adored them.

Cook over medium heat, whisking constantly, until the mixture thoroughly boils, darkens to the color of peanut butter and pulls away from the sides of the pan, about 5 minutes. 4. Margarine or Butter: You can use either salted or unsalted butter. I used Stork which has salt in it. I’ve shared quite a few biscuit recipes on this blog: Jammy Dodgers, Shortbread and Gingernuts are a few of my personal favourites. The biscuit recipe I have for you today is similar to my gingernut biscuits recipe, as you don’t need to chill the biscuit dough before baking and they don’t take long to bake either. Heat the oven to 325 F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats. 2. I've made these many times as my husband adores hobnobs but they are sometimes hard for us to find. This recipe has always been a hit. I found it difficult to mix the dry into the wet. It was like the oatmeal wouldn't fully incorporate. On my latest batch, I pulsed the oatmeal in a processor a few times. Didn't make it a powder, just smoothed it out. It resulted in biscuits that looked commercially made, and the dough was so much easier to work with. I use a melon baller for a uniform size. This is a great recipe.

Method

Plain Hobnobs are made at the Tollcross factory in Glasgow. The chocolate variety is made at the Harlesden factory in north-west London. [9] The basic ingredients for Hobnobs are oats. Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time. In a saucepan, melt the butter over medium heat. Add the brown sugar and salt, and whisk to combine. 3.

The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind. I've been a hobnob eater for years as well as a home cook/baker but for some reason never thought about making them. These are delicious. I subbed Lyle's golden syrup for honey since I'd seen several British recipes that used it. I reduced the amount of sugar by about 1/8th cup and added an extra pinch of salt. So good! My teenage son ate about 12 of them after dinner and I enjoyed mine with my morning cup of tea #anglophile. I’m not sure if people still want baking recipes, I understand that some ingredients are really hard to get hold of. However, baking is so rewarding, it can help to lift your mood, it’s a lovely bit of escapism and it’s great way to let people know you care. I must admit that I haven’t had a hobnob in years, but I still remember exactly how delicious they taste! So crunchy and sweet. Since chocolate makes any dessert taste better in my opinion, it’s not a surprise thatI likechocolate hobnobs even more. They’redangerouslyaddictive!

Or, how about...?

My husband used 1/2 cup shortening and 1/2 cup butter and regular table salt 3/4 tsp. They were delicious and crunchy! In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool.

Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted.These were a lovely cookie, although I gilded the lily a bit by adding some finely chopped pecans and flaked unsweetend coconut to the mix. They were a very BIG hit with my children! Add the flour, baking soda and salt, and paddle on low speed just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula. 5. In a small saucepan over a low-medium heat (or in bowl in 10 second intervals in the microwave) melt together the butter (125g | 1/2 Cup + 1 tbsp) and golden syrup (1 tbsp) then set aside to cool.

So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you. Break the hardened toffee into shards. Transfer to a food processor or plastic bag and crush into pea-size bits. Flour – Self raising flour is best but if you don’t have any, you can use 125g of plain flour and 1.5 tsp of baking powder instead.Super easy to make but I always underestimate how much they spread. Sometimes I substitute 1/3 of white sugar for brown, added 1/2t cinnamon, and 2c oats and 1c flour Really easy! Really good! All of the suggestions in the user comments are useful. Gently pulsing the oats in the food processor improves texture and mixing. I generally don't use shortening when baking these, but doing so will up the "crunch" of the cookie. And I make them smaller, it doesn't improve their quality in anyway. Just helps w/ feeding the clan. Also, make sure your oats haven't sat on the shelf too long. I don't notice when eating them as hot cereal. But I do notice when they're baked in a cookie. If you’re from the UK like me or have lived/been to the UK, then you might well be familiar with Hobnobs? Crunchy, sweet oaty goodness – these homemade chocolate hobnobstastes so much better than the ones you buy in the shops!