A British Hobnob: Just the Thing for a Cup of Tea (2024)

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European Food
British Food
British Desserts

Elaine Lemm

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.

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Updated on 12/10/21

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Ingredients

3/4 cup (150 g) caster sugar
5 ounces (150 g) unsalted butter
1 tablespoon milk
2 tablespoons golden syrup
150 g self-rising flour
1/2 teaspoon baking soda
4 ounces (115 g) old-fashioned oats (not quick cooking)

Steps to Make It

Gather the ingredients. Preheat the oven to 300 F/150 C/Gas Mark 2.
In a large baking bowl, mix the sugar and the butter together until light and creamy—you can use a fork or an electric hand mixer for this.
Add the milk, golden syrup, and beat again.
Sieve the flour with the baking soda into the bowl and then fold carefully into the creamed mixture using a metal spoon.
Add the old-fashioned oats and fold into the mixture. Pop the bowl into the fridge for10 minutes.
Meanwhile, lightly grease a baking sheet or line with parchment paper.
Divide the dough into 1-ounce (25-gram) spoonfuls. Quickly roll the measured dough into balls and place them onto the baking sheet. Space the balls about 2 inches (5 centimeters) apart as they will spread in the cooking.
Once the tray is full, place onto the middle of the heated oven and cook until golden brown, around 25 minutes. This process cannot be rushed by increasing the temperature as all that will happen is the biscuits will burn.
Remove the tray from the oven and leave to stand for about 10 minutes so the cookies can begin to set. Using a spatula, transfer the cookies to a cooling rack and leave until they are completely cool.

How to Store

The temptation to eat the Hobnobs immediately will be strong. However, if you can resist eating them all, store them in an airtight tin or plastic lidded box. Eat within a week.

Recipe Variations

There is no denying that the traditional Hobnob is the best; it has stood the test of time and remains the U.K.'s favorite.If you would like a change, though, try one or two of these ideas:

Add a small handful of dried fruit such as raisins, currants, or sultanas. Add them with the oats and stir in them carefully.
Add ateaspoon of ground ginger with the flour. This will still give the Hobnobs a sweet taste butwith a hint of spicy ginger.
Melt 100 grams of milk chocolate or plain chocolate in a bowl over simmering water. Once melted, stir with a wooden spoon. When the plain hobnobs are cold, gently dip the top of the biscuit onto the melted chocolate and return the biscuit to the coolingrack and let the chocolateset.

What Is Golden Syrup?

Golden syrup is a staple in British baking recipes. Sometimes called light treacle, it is an amber-colored syrup made from sugar cane juice, and it has a buttery taste. The best-known brand is Lyle's Golden Syrup. It can be found in the British foods section of grocery stores, among other syrups in some U.S. stores, and online.

What's the Difference Between a Hobnob and Digestive?

Hobnobs and digestives are two popular types of British biscuits. They are commercially produced by the McVitie's company and often made by home bakers. The main difference is that digestives use whole wheat flour while Hobnobs tend to use white flour and always include oats.

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Nutrition Facts (per serving)
104	Calories
6g	Fat
11g	Carbs
2g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 20
Amount per serving
Calories	104
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	18%
Cholesterol 15mg	5%
Sodium 122mg	5%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 2g
Vitamin C 0mg	0%
Calcium 31mg	2%
Iron 1mg	3%
Potassium 33mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Cookies
dessert
british
christmas

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