Any British biscuit fan will know of the Hobnob, a classic oaty treat described as part digestive, part flapjack. If you’re much of a tea-dunker, you’ll likely have had a Hobnob or two in your day but if not, you should know that this iconic snack has been named Britain’s favourite. Many hold the memory of Hobnobs very dearly. Some may remember them from school playtime, savouring them during break. Others may have had a biscuit jar high up on their kitchen shelves, and enjoyed that little crumbly circle of perfection when guests or relatives came by. Whatever your memory of Hobnobs, it’s sure to be a good one. Of course, this means any imitation has a great deal to live up to. But, as more of a baker than a buyer of biscuits these days, it had to be done.
These biscuits aren’t far off from the classic. There’s fewer ingredients to accomodate the fact that I keep my kitchen fairly bare, and of course swapped milk chocolate for dark in the topping – bitter has always been my preference. You still get the crunch and chew, the sweet and salty, and that divine dunkability. They’re fun to throw together if you’ve got a spare hour, and if you keep them out on a plate, there won’t be many for long!
Makes 16 biscuits
- 1 cup oat flour
- 4 tablespoons jumbo rolled oats
- 1 cup spelt flour
- 4 tablespoons liquid sweetener (maple syrup or honey both work)
- 4 tablespoon vegetable oil or coconut oil
- 1-2 tablespoons almond milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 70g dark chocolate
Pre-heat your oven to 160°C.
Place your oats, flour, baking powder, soda and salt in a mixing bowl and mix together. Add the sweetener and oil and combine – it may help if you use your hands so that everything gets mixed together. If the mixture is too dry, add some almond milk, 1/2 a tablespoon at a time, and continue using your hands to mix. The biscuit mixture should still be a little bit crumbly but hold together in one clump.
Take a small amount of the mixture, roll into a ball and flatten into a circular biscuit. Place this on a lined baking tray and repeat with the rest of the mixture.
Place the biscuits in the oven for 10-12 minutes, until the top is golden. Remove and allow to cool on a wire rack – this will help the biscuits set and form a crunch.
Melt the dark chocolate in a glass bowl over boiling water. Dip, drizzle or spread each of the biscuits in the chocolate and leave to set (you can speed this up by putting them in the freezer for 10-15 minutes).