Hob Nobs
Get ready to indulge in the irresistible crunch of homemade Hob Nobs, the beloved British oat biscuits that are equal parts hearty and sweet! These golden-brown delights are crafted from a simple yet satisfying blend of rolled oats, plain flour, and soft light brown sugar, all brought together with rich, melted butter and a touch of golden syrup for that signature texture and flavor. Perfectly crumbly with just the right amount of chew, these biscuits are incredibly versatile—enjoy them plain or take them to the next level with a luxurious milk chocolate coating. With minimal prep time (just 15 minutes!) and an easy step-by-step process, these cookies are ideal for tea time treats, snack breaks, or anytime cravings. Whether you’re an avid baker or a biscuit beginner, this Hob Nobs recipe is your ticket to sweet snacking bliss.
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Recipe Information
Ingredients
- 100 g rolled oats
- 100 g plain flour
- 75 g soft light brown sugar
- 100 g unsalted butter
- 1 tbsp golden syrup
- 1 tsp baking powder
- 0.25 tsp salt
- 150 g milk chocolate (optional, for coating)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Line a baking tray with parchment paper and set aside.
In a large mixing bowl, combine the rolled oats, plain flour, soft light brown sugar, baking powder, and salt. Mix thoroughly.
In a small saucepan over low heat, melt the unsalted butter and golden syrup together until fully combined and smooth. Remove from heat and let it cool slightly.
Pour the melted butter mixture into the dry ingredients and stir until the mixture comes together into a dough. If the dough feels too crumbly, add 1-2 teaspoons of water to help bind it.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking tray, leaving some space between each ball.
Gently flatten each ball with the back of a fork to form slightly rounded discs. Aim for a thickness of about 1cm.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown around the edges. Keep a close eye to avoid overbaking.
Remove the tray from the oven and let the biscuits cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
If coating with chocolate, melt the milk chocolate in a heat-proof bowl over a pot of simmering water or in short bursts in the microwave, stirring frequently.
Once the biscuits have fully cooled, dip the top of each biscuit into the melted chocolate or spread the chocolate evenly on top using the back of a spoon. Allow the chocolate to set before serving.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 175.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1225 mg | 26% | |
*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.
