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

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The name Hobnob comes from the verb 'to hobnob', which means to spend time being friendly with someone who is important or famous. [7] Channel 4's Secret World of Biscuits programme claims that the name comes from the two words " hob" (suggesting home-cooked on a stove) and "knobbly" referencing the texture. [8] Manufacture [ edit ] Salt – When teamed up with unsalted butter, adding salt gives the best control of the overall flavour.

This recipe starts with mixing together self-raising flour, brown sugar, porridge oats, bicarbonate of soda, and a smallish pinch of salt. Then, adding melted butter and golden syrup, then folding this mixture into the dry ingredients to combine. Rolled 𝐎𝐚𝐭𝐬 (30%), 𝐌𝐢𝐥𝐤 Chocolate (25%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed 𝐌𝐢𝐥𝐤, Dried Whey (𝐌𝐢𝐥𝐤), Butter Oil (𝐌𝐢𝐥𝐤), Vegetable Fats (Palm, Shea), Emulsifiers (𝐒𝐨𝐲𝐚 Lecithin, E476), Natural Flavouring], Wholemeal 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (16%), Sugar, Vegetable Oil (Palm), Glucose-Fructose Syrup, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt

The tagline "Chocolate now has Hobnobs underneath" was used for the introduction in the UK of chocolate Hobnobs. 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.

Margarine or Butter: You can use either salted or unsalted butter. I used Stork which has salt in it. This version of homemade chocolate hobnobs is much healthier and they’re really easy to make. They only call for 7 ingredients that are easy to get hold of at most supermarket. 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 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. If you’re from the UK like me or have lived/been to the UK, then you might well be familiar with Hobnobs?

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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.

My husband used 1/2 cup shortening and 1/2 cup butter and regular table salt 3/4 tsp. They were delicious and crunchy! Now, I’ve got different favourites depending on my mood and what I fancy, but it’s usually chocolate and if I’m looking for something crunchy and comforting to dip in a cup of tea, nothing beats Chocolate Hob Nobs. 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. See how chocolate digestives are made at a London biscuit factory". Time Out . Retrieved 17 August 2022.Pour the mixture onto the prepared pan and use a spatula to spread into an even layer. Let cool for 30 minutes. 5. 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. Heat the oven to 325 F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats. 2. 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. Dip the top of each cookie into the melted chocolate. Lift and gently shake to allow any excess to drip off. Return to the sheet pan and repeat with the entire batch. 9.

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! 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.

Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time. Sugar – Light brown soft sugar is best overall for hobnobs. If you switch to caster sugar they will spread more when baking and become a darker golden colour. Roll the dough into small balls in your hands and pop them on the baking tray. Squish them down until they’re the size you want them. Don’t forget to leave plenty of room between the hobnobs as they’ll spread when they cook. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and honey on medium-high for 2 to 3 minutes until well-combined. Scrape down the sides of the bowl, add the oats, milk and vanilla, and beat until smooth. 4.