Immortalised in British biscuit history, this particular biscuit known as a Hobnob is a divider. Some people love the crunchy goodness, while others find it oversweet. I’m a lover, and developed this recipe as a homage to the humble Hobnob. I usually have to keep these hidden in a place so safe that even I can’t find it again- such extreme lengths are necessary to stop me from settling down with a steaming cuppa and devouring the lot in one sitting.
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You will need:
150g self raising flour
150g caster sugar
150g unsalted butter
120g rolled oats
3 tbsp honey
1 tsp bicarbonate of soda
- Preheat the oven to 180ºC
- Line a baking tray with baking parchment
- Mix the flour, sugar, oats and bicarbonate of soda together in a large mixing bowl
- In a small saucepan, melt the butter. Once molten, remove from the heat and add the honey. Stir until dissolved.
- Mix well into the dry ingredients until everything is evenly covered in the honey-butter mixture
- Divide into 20-25 small balls and place on the baking tray
- Bake in the middle of the oven for 10-12 minutes. When the biscuits are fully golden, they are done.
- Leave to cool before eating
Notes on the method:
Avoid making your dough balls too big as they spread quite significantly whilst cooking. They could end up all joined together!
Don’t be tempted to leave the biscuits in too long because they are too soft. They will be soft when removed from the oven because of the heat, but they will firm up when left to cool. If you value your teeth and/or your fillings, you won’t leave them in too long.