English Hobnobish Oat Cookie Biscuits
Crisp, buttery, and deeply satisfying, these English Hobnobish Oat Cookie Biscuits are a homemade twist on the classic British favorite. Packed with hearty rolled oats, sweet brown sugar, and a drizzle of golden syrup, these treats perfectly balance a chewy interior with a golden, crunchy exterior. The easy, no-fuss recipe comes together in just 15 minutes of prep time, making it ideal for novice bakers or quick baking sessions. A subtle hint of salt and the comforting warmth of butter elevate these biscuits, creating a flavor profile that’s irresistibly nostalgic. Serve them with a steaming cup of tea for the ultimate British-inspired snack, or store them in an airtight container for up to a week to enjoy anytime. Perfect for teatime, dessert, or as a mid-afternoon pick-me-up, these oat cookie biscuits are destined to be a household favorite! Keywords: English oat biscuits, hobnob cookies, British baking, golden syrup recipes, easy biscuit recipe.
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Recipe Information
Ingredients
- 180 grams rolled oats
- 140 grams all-purpose flour
- 100 grams brown sugar
- 50 grams granulated sugar
- 130 grams unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 1 tablespoon boiling water
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, and salt. Mix well to ensure everything is evenly distributed.
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the golden syrup until fully combined and set aside.
In a separate small bowl, dissolve the baking soda in the boiling water.
Pour the melted butter mixture and the dissolved baking soda into the dry ingredients. Mix thoroughly until a sticky dough forms.
Using a tablespoon or your hands, scoop out small portions of dough and roll them into balls about the size of a walnut. Place them on the prepared baking trays, leaving enough space between each ball to allow for spreading.
Gently press each ball down with the back of a spoon or your fingers to slightly flatten.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown around the edges.
Remove from the oven and allow the biscuits to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an airtight container for up to a week to maintain crunchiness. Enjoy with a cup of tea!
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 408.2 g | 148% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 181.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1103 mg | 23% | |
*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.
