A National Institution: Chocolate Hobnob Biscuits (oat cookies)

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

There’s something about the anonymity of the internet that turns certain people into complete biatches. You know, those delightful specimens who hide safely behind a screen while spewing their misery and bitterness in every direction.

Throwing my recipes and food photos out into the BBW (big bad web) leaves me open to judgement and criticism; I get that. But when a Google+ reader said my homemade kebab looked like “something the dog had thrown up three times over” it stung a little, I have to admit.

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

Do I expect everyone to like my food? Heck, no. Of course not. I’ve seen many a state on a plate myself. The only difference is I don’t feel a burning need to tell them.

As I say to my kids on a regular basis: a person who chooses to be unkind is very sad inside. So, sharp-tongued lady with an aversion to my food, I wish you the best of luck and hope you find the happiness you obviously seek (and give the kebab a go, love. It’s ten kinds of awesome).

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

Anyway, let’s discuss something way more appetising. These beauties. Hobnobs are a British institution and one of the nation’s favourite biscuits. They come plain or topped with chocolate (both milk and dark versions). However, without blowing my own trumpet too much, these are better (and my lovely, often too honest for their own good, family concurs).

I’ve been making these gluten free for years, but this time around I wanted to go for a more unhealthy traditional result using syrup rather than honey, and regular flour.

You know what though? I couldn’t tell a great difference between these and the healthier version, so if you’d prefer a gluten free, no refined sugar option, check out my white chocolate drizzle cookies instead.

The measurements below made 12 large cookies.

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

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Ingredients

    Cookies:
  • 100g (1/3 cup + 1 tablespoon) butter
  • 100g (1/2 cup) brown sugar
  • 1 tablespoon milk
  • 3 tablespoons golden syrup (or any other light coloured syrup)
  • 1 teaspoon bicarbonate of (baking) soda
  • 140g (1 cup + 1 tablespoon) plain (all purpose) flour
  • 140g (1 + 3/8 cups) oats
  • Topping: 
  • 100g (3/4 cup) milk chocolate
  • or:
  • 100g (3/4 cup) dark chocolate
  • 2 tablespoons golden/light syrup
  • 15g (1 tablespoon) butter

Directions

~ Pre-heat the oven to 150°C (300°F) and line a baking tray with grease-proof paper.

~ Cream butter and sugar, then beat in the milk and syrup.

~ Mix the baking soda, oats and flour together and then add to the wet ingredients, stirring well to combine.

~ Take roughly one tablespoon of dough and form into a ball, then place on the baking tray. Using the palm of your hand, flatten into a rough round shape and do the same with the rest of the dough (they will be a very rustic circle, so don't worry too much about getting it too neat). Leave space in between as they do spread when baking.

~ Bake for around 15 until they are golden (they will feel very soft, but that's fine). Take care not to overcook them as they burn easily - err on the side of caution and remove them a little earlier rather than later! Remember that if you make smaller cookies, they will need less time, so keep an eye on them.

~ Because they are so soft, let them sit on the tray for around ten minutes and then transfer them to a wire rack to cool completely.

~ If using milk chocolate, just melt in a Bain Marie (double boiler) and then spread over the cooled cookies. If making the dark chocolate version, melt the chocolate and syrup in a Bain Marie, stirring frequently as it melts. Finally, quickly beat in the butter. Spread over the cooled cookies. Enjoy!

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http://www.theculinaryjumble.com/2017/07/14/a-national-institution-chocolate-hobnob-biscuits-oat-cookies/

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

29 thoughts on “A National Institution: Chocolate Hobnob Biscuits (oat cookies)

  1. What a horrible comment. Not all food can like amazing like these biscuits, but it still could be delicious! I never think about putting a topping on my cookies! I really should
  2. These look absolutely gorgeous! :-) I don't understand why people feel the need to be so mean. As my mum always says, "If you've got nothing nice to say, best say nothing at all!"
  3. What is wrong with people? Who has nothing better to do than to make nasty comments on threads/posts, etc...? I'd love to try your kebabs and these cookies look delicious (and it's a huge plus that they are gluten free!!) I'm glad you don't let those "delightful specimens who hide safely behind a screen while spewing their misery and bitterness in every direction" get to you. Keep the posts and recipes coming!! Pam recently posted...10 Things My Lazy Husband Taught Me That Changed My LifeMy Profile
  4. This looks so so delicious! Can't wait to find time to make it! Ignore those nasty comments. what doesn't kill you makes you stronger 😝 :P anyway, can I sub the syrup with honey or maple syrup?
    1. Aw, thank you! You are so right! Yes, you can sub either! Syrup gives it a more authentic taste, but I regularly make the gluten free ones - http://www.theculinaryjumble.com/2016/06/05/gluten-free-oat-cookies-with-a-white-chocolate-drizzle/ - with maple syrup or honey!
  5. I'm sorry you were criticized like that - some people can be so mean. These cookies look like they'll be so delicious though... and I love how huge they are!
    1. Thanks Cassie - they are easily adapted to gluten free (check out my recipe for oat cookies with a white chocolate drizzle!)
  6. Oh my goodness! This looks pretty amazing, I would love to give these a try. I love trying new things especially if chocolate is involved.
    1. Hello! I keep mine at room temperature - the chocolate goes a little softer but it doesn't melt and slide off! I prefer my chocolate a little sticky, though!
    1. I would say a couple of days! However, they do go a little soft after a while but it doesn't affect the flavour. To be honest, they are snaffled up so quick in my house that they aren't hanging around for long! haha

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