Hobnobs

Martin's

adapted from Homemade Memories by Kate Doran

INGREDIENTS

• • 125g unsalted butter

  • 75g light brown sugar

  • 15g golden syrup

  • 125g rolled oats

  • 100g wholemeal flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt (do not increase)

  • 1/4 tsp vanilla extract

To coat:

• • 100 g dark (plain/semi-sweet) chocolate, chopped

  • 1 tsp coconut oil or butter

Method

• 1. Preheat the oven to 180C / 350F. Line a baking tray with baking paper or silpat.

  2. In a stand mixer fitted with the paddle attachments, cream together the butter and sugar for 2-3 minutes until pale and smooth.

  3. Add the remaining ingredients and combine thoroughly.

  4. Take about two teaspoons of dough and squash into a flat disc about 1/4" thick. Place onto baking tray leaving space between each to spread as they bake.

  5. Bake for 15-20 minutes until golden brown and the kitchen smells like toasty oats.

  6. Leave to cool on the tray until set then transfer to a wire rack. They should firm up and become crunchy as they cool.

  7. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water. Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or the back of a spoon to spread it over the surface. Set them aside to harden. 

from Homemade Memories by Kate Doran

NOTES: Too sweet, not enough oats. Increase Oats to 125g? Decrease syrup to 15g. Took longer to bake than expected - you want a rich gold all over. Flatten the balls before baking.

INGREDIENTS

• • 125g unsalted butter

  • 80g light brown sugar

  • 30g golden syrup

  • 100g rolled oats

  • 100g wholemeal flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

To coat:

• • 100 g dark (plain/semi-sweet) chocolate, chopped

  • 1 tsp coconut oil or butter

Method

• 1. Preheat the oven to 180 C (350 F). Line two baking trays with baking paper or silpat.

  2. In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachments, cream together the butter and sugar for 2-3 minutes until pale and smooth.

  3. Add the golden syrup and beat to combine. Stir in the oats, flour, baking powder, bicarbonate of soda and salt.

  4. Take about two teaspoons of dough and roll into a ball. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4cm wide. Repeat with the remaining dough, leaving a few centimetres between each ball as they will flatten and spread as they bake.

  5. Bake for 10-12 minutes until golden brown and the kitchen smells like toasty oats.

  6. Remove from the oven and leave to cool on the tray for a few minutes then transfer to a wire rack. Don't worry if the biscuits feel slightly soft; they should firm up and become crunchy as they cool.

  7. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water. Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or the back of a spoon to spread it over the surface. Set them aside to harden. 

Makes: 25 to 30 biscuits

http://allrecipes.co.uk/recipe/33159/hob-nob-biscuits.aspx

Ingredients 

• • 150g self raising flour

  • 120g caster sugar

  • 120g rolled oats

  • 1 level teaspoon bicarbonate of soda

  • 150g butter

  • 10g golden syrup

Method

• 1. Put into a mixing bowl the flour, sugar, oats and bicarb and mix together.In a small saucepan melt the butter on a low heat and add the golden syrup and mix. Pour into the dry mixture and mix well. 

1. Divide the mix into 25 to 30 balls and place on a baking tray.

   1. Bake in the preheated oven for 10 to 12 minutes. I always check the biscuits at the 10 minute point. The biscuits are cooked when they have turned golden brown.

   2. Remove from the oven and place on a wire rack to cool. 

http://www.cookiemadness.net/2009/03/homemade-hob-nobs/

Ingredients:

• • 120g rolled oats

  • 50g all purpose flour (50 grams)

  • 50g whole wheat flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 50g brown sugar

  • 25g granulated sugar

  • 130g butter

  • 10g golden syrup

  • 1/4 teaspoon vanilla

  • 4 oz milk chocolate, Cadbury

Method:

• 1. Preheat oven to 350 F (180 C).

  2. Process oats in a food processor until fine.

  3. Add both flours, baking powder, baking soda, and both sugars and pulse to mix.

  4. Add cut up butter and pulse processor until mixture is coarse and sand-like.

  5. Add the syrup and vanilla and pulse some more. Mixture will look very dry.

  6. Empty into a wide mixing bowl and shape into two big balls. Press each ball into a disk and place between sheets of waxed paper.

  7. Roll one of the disks to about a ¼ inch thickness. Using a 2 inch round (or slightly smaller) cookie cutter, cut out circles.

  8. Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned.

  9. Cool cookies on a cooling rack.

  10. Melt the milk chocolate in a bowl set over a saucepan of barely simmering water. Spoon melted chocolate over cookies.