Prep Time: 15 minutes
Cook Time: 10 minutes
Last Sunday we had an amazing lunch at a local pub for a friends birthday (The Wise Man in West Stafford – highly recommended!). It was a great lunch, and by the time we got home Kieron was feeling a little sleepy after his midday ales!
As he had a snooze on the sofa, I had the urge to make some biscuits. These are so easy, they were done by the time he woke up. Perfect timing for an afternoon cup of tea and a biscuit in the garden!
Anyone that knows me, knows I could live off biscuits. I could eat a whole packet for breakfast if I was given the chance, and hobnobs are up there with my favourites. This recipe is so quick and easy, and the result is really good too. Next time I will have to add a chocolate coating!
- 100g porridge oats
- 50g plain flour
- 50g wholemeal flour (I didn’t have any in the cupboard so just used 100g (total) of plain flour)
- 100g golden caster sugar
- 100g butter
- 1tbsp golden syrup
- 1tsp bicarbonate of soda mixed with 2tbsps boiling water
- Preheat the oven to 180°C/356°F/Gas Mark 4 and butter two large baking sheets.
- Place the oats, flour and sugar into a large mixing bowl and make a ‘well’ in the middle.
- Melt the butter in a small pan over a gentle heat. Once melted, stir in the golden syrup and the bicarbonate of soda until combined.
- Pour the butter and syrup mixture into the bowl containing the dried ingredients and mix well to incorporate all the ingredients together.
- Put dessertspoonfuls of the mixture on to the prepared baking sheets, an inch or so apart to allow for spreading.
- Bake in batches for 8-10 minutes until golden in colour.
- Allow to cool for 5-10 minutes on the trays then transfer to a wire rack to cool completely.
They will still be soft when you take them out of the oven, but they will crunch up as they cool. Don’t be tempted to leave them in tone oven too long!
Recipe taken from Good To Know Recipes.
Hobnobs are great with a cup of tea. I love dipping them in…as Peter Kay says….they’re the SAS of the biscuit world!
Enjoy your Sunday afternoon,