Good Morning/Good Afternoon everyone, hope you’re all Ok 🤞🏼. It has been a strange week in the United Kingdom, what with the Hairdressers and Pubs reopening, I know a lot of people were happy about that, but there was also quite a few people who weren’t as excited, which if I was being honest…I see their reasonings, I wasn’t overly thrilled to hear that Pubs were opening. But I did get some Good news this past week, which was very much needed 😃
Anyway, back to today’s post which if you’ve already gathered from the title is about…Chocolate Hobnobs. Now I’m a huge fan of Hobnobs (especially Chocolate ones) and when I found this recipe I just had to share it with you, so on with the recipe…
- 125g (1/2 Cup + 1 tbsp) Unsalted Butter
- 1 tbsp Golden Syrup
- 125g (1 Cup) Self Raising Flour
- 125g (1/2 Cup + 1 tbsp) Light Brown Soft Sugar
- Pinch of Salt
- 125g (1 + 1/4 Cups) Rolled Oats
- 1/2 tsp Bicarbonate of Soda
- 100g (3.5 oz) Milk Chocolate, cut into chunks (Optional)
- 150g (5.3 oz) Milk Chocolate, for dipping
- Preheat your oven to 170°C/Fan 160°C/356°F.
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.
Next, in a large bowl, mix together the flour (125g | 1 Cup), brown sugar (125g | 1/2 Cup + 1 tbsp), salt (pinch), oats (125g | 1 + 1/4 Cups) and bicarbonate of soda (1/2 tsp).
2. Then, if you are using them, add in the chocolate chunks (100g | 3.5 oz) and mix briefly to distribute.
4. Next, divide the mixture into 16 equal pieces and roll into balls.
6. Then bake your hobnobs in the centre of the preheated oven for 14-16 mins until golden brown. You may wish to turn your tray round half way through to get an even bake if your oven has hot spots.
7. Allow your hobnobs to sit on the tray for a couple of minutes to firm up then transfer to a wire rack to cool completely before moving on to the next step.
How To Coat Chocolate Hobnobs in Chocolate:
When the biscuits are cooled, melt the milk chocolate (150g | 5.3 oz) in one of the following two ways.
- In a bowl in the microwave in 10 second intervals, stirring really well after each time. When it’s two thirds melted, stir until completely melted.
- In a bowl set over a saucepan of barely simmering water. When it’s two thirds melted, remove from the heat and stir until completely melted.
The next part is entirely up to you. You can ‘paint’ the chocolate onto the top of each biscuit with a teaspoon/silicone brush or, like me, you can just dunk one half straight into the chocolate.
Whatever you choose, once coated – place them onto a wire rack over a piece of newspaper to set at room temperature.
If you want a video tutorial on how to make them, watch it below! Check out https://kitchenmason.com/ for more recipes. I love trying their dishes out, and hopefully you will too.
Thank you for reading, I hope you enjoy the rest of your week, I will see you next time.