Peter says: "This recipe came about when I picked up a packet of Hobnobs at the supermarket and thought - surely I can make these at home. A few trials later, I had it: the perfect blend of golden oats, rich butter and dark chocolate that I think rivals the shop-bought version." Scroll to the bottom to see the video guide!
- Baker: Peter Sidwell
- Makes: 10 biscuits
- Prep time: 1 hr, plus 30 mins cooling
- Bake time: 15 mins
- Flours used: Matthews Maizebite Flour
Homemade Hobnob-Style Biscuits
- In a large mixing bowl, combine the Maizebite flour, oats, granulated sugar and bicarbonate of soda.
- Place the butter, golden syrup and hot water into a saucepan over a low heat. Melt gently, then bring just to a gentle boil.
- Pour the melted mixture into the dry ingredients and stir until everything comes together into a thick dough.
- Divide the dough into 10 equal balls, approximately 70g each.
- Place the dough balls onto a tray and chill in the fridge for 1 hour.
- Preheat the oven to 170°C and line a baking tray with parchment paper.
- Place the chilled dough balls onto the prepared tray and press them gently to flatten.
- Bake for 15 minutes, or until golden brown.
- Remove from the oven and leave the biscuits to cool completely before decorating.
- Melt the dark chocolate gently until smooth, then spoon or drizzle it over one half of each biscuit.
- Leave the chocolate to cool and set before serving.
Top tips from the chef:
- Use jumbo oats instead of rolled oats if you want a little extra crunch.
- Keep the shaped dough in the fridge for the full 1 hour before baking.
- Let the biscuits cool completely before adding the chocolate topping.
- Dark chocolate gives the most classic finish, but milk or white chocolate can be used for a sweeter version.
- Store the finished biscuits in an airtight container for up to 1 week.
