La Recette du Jour

When I was partnered with Ivy for Taste & Create, I decided to try making her hobnobs. Noting her problem with oozing butter, I adjusted the recipe a little, but still had to add loads of flour. The end result was quite nice, if not much like hobnobs. But the mixture was still sloppy and spread hugely in the oven, so I ended up with big, squishy slabs that were more like cookies than biscuits. So I ended up making her carrot cupcakes instead (and they were fab).

I was still curious about the hobnobs though. I followed Ivy’s recipe back to its source and noted that everyone who tried it had the same problem. Then I did some googling and found this. The ingredients and method made it seem as if it must be the original, but — quelle surprise — somewhere along the line someone had converted the ounces to cups and completely messed up the proportions. Easily done!

So I eventually got around to trying it again — with much more success! They came out a bit thick — I might add a smidgin more liquid next time. Maple syrup is not traditional, but I like the taste, so I used it instead of golden syrup. Optionally, you can add other flavourings such as cardamom, vanilla, orange, or lemon zest. Or even dip them in chocolate for chocolate hobnobs!

Makes about 30 biscuits

225 g self-raising flour
225 g sugar
225 g porridge oats
225 g butter
1 tbs golden syrup or maple syrup
1-2 tbs water
1/2 tsp bicarbonate of soda

Preheat oven to 180C. Mix the flour, oats and sugar, and melt butter, syrup and water in a pan. Stir in bicarbonate of soda and add to dry mix.

Then mix well; if the mixture is a bit crumbly add a little more water so that it will hold together. Form balls about the size of a walnut with your hands, flatten slightly, and put on a greased tray. Press with a fork to flatten them further. Put in the oven for 15-20 mins, until pale gold rather than brown, and cool on the tray.

Store in an airtight tin.