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I wrote this post before we were all put on lockdown and ingredients were easy to get, in fact I didn’t even think I would go to the supermarket and not be able to find what I want anywhere, let alone have to queue 2m apart for 20+ minutes outside the store before I could go in!
Don’t get me wrong, I’m not complaining. I have my health, my job, my dog and a well stocked baking cupboard (because I always have had plenty of sugar, flour etc). So I am aware that I am very fortunate and I just have to stay home for a while, so that others can do their jobs safely.
I’m not sure if people still want baking recipes, I understand that some ingredients are really hard to get hold of. However, baking is so rewarding, it can help to lift your mood, it’s a lovely bit of escapism and it’s great way to let people know you care.
So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you.
These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂.
The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind.
These are ready in under an hour and they last for up to a week in an airtight container. If you don’t have chocolate you can make them without and they’ll be just as tasty.
Homemade Chocolate Hobnobs
This recipe for homemade chocolate hobnobs is from William Curley’s book Nostalgic Delights,
- 150 g Plain Flour
- 150 g Caster sugar
- 120 g Rolled Oats
- 4 g Bicarbonate of Soda
- 150 g Unsalted Butter
- 15 g Golden syrup
- 300 g 65% Cocoa Chocolate
Pre-heat the oven to 180C / 160C Fan / Gas 4 and line two large baking trays with baking parchment.
Put the flour, sugar, oats and bicarbonate of soda into a large mixing bowl and give it a stir to combine.
In a small saucepan, add the butter and golden syrup and stir on a low heat until it melts. You don’t want the mixture to boil, but you do want it to be warm.
Take the melted butter and golden syrup and add it to the flour and oat mixture. Stir it until combined and the oats and flour are completely coated in the butter and golden syrup.
Divide the mixture into 24 balls and place them evenly apart on the baking trays as they will spread a little whilst baking.
Bake in the preheated oven for 12-15 minutes. The biscuits are cooked when they have turned golden brown.
Melt the chocolate, if you feel confident temper the chocolate and then using a spoon coat the flat side of each biscuit and lay them chocolate side up on a wire rack and allow them to set before storing in an airtight container.
Thanks for reading and please stay safe and look after each other.