It’s been a while since biscuits were featured in our Thursday Cakes & Bakes post, so we started listing the shop-bought biscuits we purchase regularly for potential ideas. Hobnobs sprang to mind – both plain and chocolate coated varieties. Lots of other people must like them too as Hobnobs always make the top ten list for Britain’s favourite biscuit. So today we have a home-made version of this classic brew accompaniment.
It’s a very straightforward recipe and method… and a short cooking time. You could rustle up a batch in the time it takes to get to the shop!
The resulting biscuits are golden brown and very delicious indeed. We left half plain and covered half in chocolate to cater for both preferences. Just one last decision – tea or coffee.
- 140g/5oz butter
- 140g/5oz sugar
- 1tbs milk
- 1tsp golden syrup
- 1tsp bicarbonate of soda
- 140g/5oz self-raising flour
- 110g/4oz porridge oats
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Line a large baking tray with parchment paper and set aside
- In a large mixing bowl, cream together the butter and sugar until pale & fluffy
- Beat in the milk, golden syrup and bicarbonate of soda
- Stir in the flour and oats, combining well
- Divide and shape into 25-30 equal-sized balls (about a desertspoon-ful of dough for each) rolling between the palms of your hands
- Place 5cm/2" apart on the prepared baking sheet - they spread out a lot during cooking!
- Bake for 20-25 minutes or until golden brown
- Transfer to a wire rack to cool
- Store in an airtight container