Intro: How to Make Copycat Chocolate HobNobs
My favourite biscuit EVER has got to be Chocolate HobNobs. Oaty biscuits are always so satisfyingly crumbly & crunchy, but with chocolate on the top? Hells bells I’m ON IT!
This incredibly quick & easy recipe will have you joining the Chocolate HobNobs addiction club in no time. Here is what you will need to make approx 16 sensationally chunky, chocolate dipped, gloriously golden, oaty pieces of heaven.
- 125g Unsalted Butter
- 1 tbsp Golden Syrup
- 125g Self Raising Flour
- 125g Light Brown Soft Sugar
- Pinch of Salt
- 125g Porridge Oats
- 1/2 tsp Bicarbonate of Soda
- 100g Milk Chocolate, cut into chunks (Optional)
- 150g Milk Chocolate, for dipping
Step 1: To Make the Biscuit Dough
In a small saucepan over a low-medium heat, melt together the butter and golden syrup. Set to one side to cool.
Preheat your oven to 180°C/Fan 160°C.
In a large bowl, mix together the flour, sugar, oats, salt & bicarb.
Step 2: To Make the Biscuit Dough
After cutting the chocolate into chunks – add to the bowl and mix. (You can leave these out if you want to.)
Step 3: To Make the Biscuit Dough
Pour in the cooled butter and mix until everything is evenly distributed and it all comes together.
Step 4: Shaping the Biscuits
Divide the mixture into 16 equal pieces and roll into balls.
Step 5: Ready for Baking!
Flatten slightly and place as many as will fit onto a large baking sheet. Allow room in-between for spreading.
I lined mine with a silicone baking mat. In all honesty, it doesn’t really need lining – I tend to just do it out of habit.
Step 6: The Bake
Bake in the centre of the preheated oven for approx 16mins until golden.
Turn the tray around half way if your oven doesn’t bake evenly.
Allow to sit on the tray for a couple of minutes to harden, then transfer to a wire rack to cool. Repeat the process for the remaining biscuits.
Step 7: To Decorate
When the biscuits are all baked and cool, (which won’t take long) melt the 150g of milk chocolate in either the microwave or in a bowl set over a saucepan of barely simmering water.
The next part is up to you. Some would ‘paint’ the chocolate onto the top of each biscuit, I prefer to just dunk half straight into the chocolate and put onto a wire rack over newspaper to set.
To keep these little beauties nice and crunchy, store in a metal tin lined with baking paper. Preferably at room temperature but if it’s too warm, in the fridge will work just as well.
And there you have it! Told you Chocolate Hobnobs were quick & easy to make. Addicted yet??
For more awesome step by step recipes check out www.kitchenmason.com