Homemade Hobnob-style biscuits. These oat biscuits are slightly chewy and perfectly sweet.
It’s been a while since I’ve shared a new recipe, but during that time I’ve been busy updating some older recipes including this Biscoff Chocolate Tart and this Creamy Homemade Hummus.
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.
If you’re from the UK like me or have lived/been to the UK, then you might well be familiar with Hobnobs?
They’re a British brand of biscuit and make a yummy biscuit base for a banoffee pie or cheesecake, or simply devoured straight from the packet…
Though readymade Hobnobs are totally addictive, homemade Hobnobs are definitely superior.
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.
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 want a softer biscuit, check the biscuits after 12 minutes of baking then continue baking longer for a crispier biscuit.
Ready to eat in only 30 minutes and they taste incredible still warm from the oven!
The oat biscuit dough before baking is easy to roll, not too sticky and bakes into delicious, crunchy biscuits
Once the biscuits are baked you can serve them up right away. A drizzle of melted chocolate isn’t needed as these biscuits taste amazing without it, but the chocolate adds that extra touch of indulgence.
Easy Oat Biscuits (Homemade Hobnobs)
- 125 g self-raising flour
- 125 g dark or light brown sugar
- 125 g porridge oats
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 125 g dairy-free baking block (you can use regular butter)
- 1 tablespoon golden syrup
- 125 g dark or milk chocolate (optional)
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, oats, bicarbonate of soda and salt until thoroughly mixed.
- Now gently heat the dairy-free baking block/butter and golden syrup in a small saucepan and stir until melted.
- Add the melted butter/syrup mixture to the bowl of dry ingredients and mix to combine.
- Divide the mixture into 16 equally sized portions and roll into balls. Spread the balls of dough out onto the baking trays, leaving some space between each to allow for spreading and with the palm of your hand, flatten each ball of biscuit dough down slightly. Bake for 12-15 minutes until golden. If you like a slightly crispier biscuit, then bake the biscuits for nearer to 15 minutes.
- Allow the biscuits to cool on the baking trays for 5 minutes, then transport to a wire rack to finish cooling to room temperature.
- Serve or if you want to decorate, dip or drizzle each biscuit with melted chocolate of your choice and allow to set before serving. The biscuits will keep stored in an airtight container for up to 2 days.
Love biscuits/cookies? Try these recipes below next!
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