British Digestive Biscuits Hobnobs Copycat
Recreate the classic charm of British teatime with this irresistible Digestive Biscuits Hobnobs Copycat recipe! Combining nutty rolled oats, hearty whole wheat flour, and a touch of golden syrup, these crumbly, chewy biscuits deliver the signature texture and flavor of the iconic Hobnobs. Perfect as a snack or a sweet partner to your afternoon cup of tea, this easy-to-follow recipe captures the essence of homemade goodness in just 30 minutes. For an indulgent twist, add a layer of rich semi-sweet chocolate to one side for that authentic bakery-style finish. These homemade Hobnobs are not only delicious but also easy to make, providing a satisfying treat packed with wholesome ingredients. Store them in an airtight container, and enjoy a taste of Britain anytime you crave it!
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Recipe Information
Ingredients
- 120 grams Rolled oats
- 120 grams Whole wheat flour
- 50 grams Granulated sugar
- 50 grams Light brown sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 100 grams Unsalted butter
- 2 tablespoons Golden syrup (or light corn syrup)
- 150 grams Semi-sweet chocolate (optional, for coating)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, granulated sugar, light brown sugar, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a small saucepan over low heat, melt the unsalted butter and golden syrup together. Stir until combined and completely smooth, then remove from heat.
Pour the melted butter mixture into the dry ingredients. Mix thoroughly until the dough comes together and forms a slightly sticky mixture.
Roll the dough into small balls, approximately the size of a golf ball. Place each ball onto the prepared baking sheets, leaving about 2 inches of space between each biscuit.
Using the back of a spoon or your fingers, gently flatten each ball into a disc approximately 1/4 inch (6 mm) thick.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown around the edges. Rotate the trays halfway through baking to ensure even cooking.
Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For an optional chocolate coating, melt the semi-sweet chocolate in a heatproof bowl set over a pot of simmering water, or in the microwave using short intervals with stirring.
Once the biscuits are completely cooled, spread or drizzle the melted chocolate over one side of each biscuit. Allow the chocolate to set at room temperature or in the refrigerator before serving.
Store the finished Hobnob biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 207.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
