Chocolate Hobnob style Biscuits


Chocolate Hobnob style Biscuits

Makes 12 biscuits


250g Self-raising flour 

250g Oats

250g Sugar

250g Butter, melted 

1 tbsp Golden syrup

2 tbsp Hot water

1 tsp Bicarbonate of soda

200g Dark chocolate 

Here’s how 

Preheat the oven to 170 ̊C

Mix the flour, oats and sugar together in a bowl.

Melt the golden syrup, butter and water together in a pan over a low heat. 

Add the bicarb to the dry ingredients

Add the wet mixture to the flour, oats and sugar.

Mix together, then tip the mixture out onto a work surface. 

Knead the mixture together for 2 minutes, then transfer to the fridge for 20 minutes to firm up as I find it a little easier to handle when shaping. 

Remove the dough from the fridge and cut into 12 equal portions, then roll into balls. 

Place the biscuits on a non-stick baking tray 4-6 on a tray maximum 

Bake for 15-20 minutes until golden.

Leave the biscuits to cool before dipping in melted chocolate.

To melt the chocolate, place in a bowl over a pan of simmering water and leave to gently melt on a medium heat. 

Once melted dip the biscuits halfway into the chocolate and place on a sheet of baking parchment 

Leave the chocolate to cool and set at room temperature, that way you will still get a nice shine of the chocolate. 

These biscuits are perfect for freezing as a pre portioned dough, so you can just remove them from the freezer and leave them to thaw before baking.