Chocolate hob-nobs

AT A GLANCE

  • Serves 14 people

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

  • 250 gm (1 2/3 cups) wholemeal self-raising flour
  • 250 gm quick-cook oats
  • 250 gm brown sugar
  • 230 gm butter, coarsely chopped
  • 2 tbsp golden syrup
  • ½ tsp bicarbonate of soda
  • 200 gm dark chocolate (55% cocoa solids), finely chopped
01   Preheat oven to 180C and line 2 oven trays with baking paper. Combine flour, oats and sugar in a large bowl, stir in ½ tsp sea salt flakes and form a well in the centre.
02   Stir butter, golden syrup and 1 tbsp water in a saucepan over low heat until butter melts. Stir in bicarbonate of soda, then add to oat mixture and stir until mixture comes together. Set aside to cool, then roll between 2 sheets of baking paper until 4mm thick. Cut out 11cm-diameter rounds (re-roll scraps) and carefully transfer to prepared trays.
03   Bake in batches, swapping trays halfway through cooking, until biscuits are golden and crisp (12-14 minutes). Cool on trays for 5 minutes, then carefully transfer to a cooling rack.
04   Melt chocolate in a bowl over a saucepan of simmering water, stirring until smooth. Cool briefly, then dip one side of each biscuit in chocolate, shaking to remove excess. Place biscuits chocolate-side up on a wire rack until set. Hob-nobs will keep refrigerated in an airtight container or in a cool place for 5 days.

Topics:

BAKING, AUTUMN, CHOCOLATE, RECIPE COLLECTION, CHOCOLATE, OATS

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

FEATURED IN

May 2016

May 2016

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