I'm not quite sure how it happened, but we are out of biscuits. Even the emergency shop bought biscuit box only contains a few lonely oat cakes. I asked the boys what they fancied and was met by a unanimous cry of "Hob Nobs!".
Until earlier this week, when I dug out an old blog recipe, I hadn't made Hob Nobs for a while. They were good and looked and tasted like the real thing, but they were far too sweet for me.
The problem with the science of baking is you can't just adjust ingredients and expect the same result, hence the change of name…
The high fat and sugar content of the original recipe is what helps them spread out before 'setting'. By reducing the sugar in these, it means that your biscuits won't spread, so need pressing flat before baking.
Makes 12 large cookies
110g Dairy and Soya Free Spread (e.g. Pure/Vitalite)
75g Sugar (I used light muscovado, but any will do)
1tbsp Golden Syrup
1/2tbsp Water
1/4tsp Bicarbonate of Soda
110g Oats
110g Gluten Free Self Raising Flour (or Self Raising Flour if you don't need to be gluten free)
2tbsp Dried Raspberry Pieces (optional) - or any other dried fruit
Put spread, sugar, syrup and water in a bowl or pan and melt together.
Add bicarb and stir.
Add the rest of the ingredients and mix well.
Put scoops onto a baking tray.
Flatten with your hand.
Bake at 180ºC for 15-18minutes.
Leave to cool for a minute before moving to a cooling rack.
If they are still too soft, put them back in the oven at 160ºC for 10 mins to dry out more.
If they are still too soft, put them back in the oven at 160ºC for 10 mins to dry out more.
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