British Chocolate Hobnob Biscuits

Let me tell you about Chocolate Hob Nobs.

OUR FAVORITE BISCUIT! And of course delicious with a cup of Balmoral Breakfast Tea from our store (you can drink your own teas, can’t you?)

We Brits have a special affinity with all things chocolate (4th largest consumers in the world!!). So when create a perfect biscuit (cookie for my American readers) with oats and Golden Syrup you must give it a healthy dose of chocolate!

Now we can buy these back in England (they were Hubster’s favorite) – of you want to try some you can get them here on Amazon.

If you’d like to try a better version (according to Hubster!) then give these a whirl.

You will need some Golden Syrup, there is no alternative, fortunately Amazon to the rescue again!

Golden Syrup

 

 

Print Recipe
British Chocolate Hobnob Biscuits
Course Biscuits
Cuisine English
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
Biscuits
Ingredients
Course Biscuits
Cuisine English
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
Biscuits
Ingredients
Instructions
  1. Preheat the oven to 300F
  2. In a large baking bowl, cream the sugar and the butter together with a hand whisk or stand mixer. You are looking for light and creamy
  3. Add the milk, Golden Syrup and beat again.
  4. Sieve the flour with the baking soda into the bowl with the creamed mixture fold carefully using a metal spoon. BE GENTLE
  5. Finally, add the porridge oats and fold into the mixture.
  6. Pop the bowl into the fridge for 10 minutes.
  7. Meanwhile - lightly grease a baking sheet or line with grease proof paper. (I like grease proof paper for everything! and buy the pre-cut sheets.. )
  8. Divide the biscuit mixture into 2 tablespoon 'spoon' fulls. Use a cookie dough scooper. Quickly roll the measured dough into a ball and pop onto the baking sheet. Space the balls about (2") apart as they will spread in the cooking.
  9. Once the tray is full, pop into the middle of the heated oven and cook until golden brown, around 25 minutes. Do not try to increase the temperature to make things cook quicker, all that will happen is the biscuits will burn, slowly is good.
  10. Remove the tray from the oven and leave to stand for about 10 minutes so the biscuits to begin to set. Transfer to a serving rack.
  11. Melt the wafers as per instructions. Liberally coat each biscuit and then set aside to set..we put in the fridge because we want to eat them! Bet they don't last long in your house, they don't here!
Recipe Notes

These are the chocolate wafers I use... but you could use any dark chocolate

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Mixed Berry Scones

It’s taken me a long time to perfect my scone recipe since arriving in America. My recipes from England just didn’t work out here… whether it was the Florida humidity or the ingredients, who knows, but these turn out very much like scones from home… yummy!

Scones should be moist on the inside and firm on the outside, just a little brown and I like to add Turbinado sugar on the outside, but you can leave or substitute for regular sugar if you prefer!

Enjoy!

Print Recipe
Mixed Berry Scones
Delicious, moist mixed berry scones
Course Scones
Prep Time 10 mins
Cook Time 15 mins
Passive Time 5 mins
Servings
scones
Ingredients
Course Scones
Prep Time 10 mins
Cook Time 15 mins
Passive Time 5 mins
Servings
scones
Ingredients
Instructions
  1. Heat Oven to 400F. Sift flour, baking powder, salt and sugar together into large bowl
  2. Cut in butter until pea size ( you can use pastry cutter or your cold fingers!)
  3. Add berries
  4. Mix cream and sour cream and then mix in flour mixture... pull together... add little more cream if too dry.. don't over work...
  5. Lightly roll to about 3/4 inch thick and arrange on baking tray covered with parchment, just touching each other.
  6. Mix the egg and milk for an egg wash and brush each scone, sprinkle with sugar if preferred
  7. Cook for 12-15 minutes - you are looking for a golden brown
Recipe Notes

The key to gorgeous scones is not to over work the dough... don't over kneed to bring together, and if you roll out, not too thing else they will not rise.

Enjoy warm with some cherry jam and fresh cream... or else some nice Kerrygold butter!

You can store in a sealed container or in the fridge for a few days, just give them 20 secs to warm through in the microwave.

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