It’s pretty obvs that I love cake. It’s probably not surprising that I love baking as long as it doesn’t involve marzipan (If I was ever on Saturday Kitchen it would deffo be marzipan. Or celery. Celery wrapped in marzipan… Ultimate nightmare). So today to be a bit crazy, just for today, Hollylovesbiscuits! These hobsnobs are the best sellers on my market stall. They are buttery, chewy, chocolatey, crunchy and perfect with a cuppa. You can mix things up with these depending on what you have in your cupboard, spelt flour would work just as well in this recipe. If you have no honey, golden or maple syrup can work too. Perhaps experiment using a mix of jumbo and fine oats? I have used dark chocolate on these hobnobs but I have used milk, if you are feeling really mental, why not try white chocolate! Heck, every throw in a spoonful of cinnamon. I stress it is important you use a good quality salted butter in this recipe as the flavour really comes through and the salt balances out the sweetness. Take a box of these with you next time you get invited round for dinner, you will be super popular and everyone’s new BFF.
Honey and rye hobnobs
For around 8 biscuits
- 125g salted butter
- 80g light brown sugar
- 2 tablespoons honey
- 100g oats
- 100g rye flour
- ½ teaspoon baking powder
- 150g chocolate
- Beat your butter and sugar together until pale, around 3-4 minutes. Add your honey and beat again.
- Measure your oats, flour and baking powder into a bowl and stir. Add to your butter mix and stir until combined.
- In your hands, roll out balls around 2 inches in diameter. Then pop onto a baking tray and flatten out until around 5-7mm thick, leaving some space to allow for spreading when they are baking. Pop into the fridge for 30 minutes.
- Pop the oven on to preheat at 160 degrees. After the trays have had 30 minutes, put them in the oven for around 8-10 minutes. You want the edges to be golden brown. Once out of the oven, leave them to firm up on the tray for around 5-10 minutes then carefully use a spatula or fish slice to transfer to a cooling rack.
- As they cool, chop up your chocolate and gently melt in a heat proof bowl in the microwave, doing 15 second bursts, stirring between each heat until it has completely melted. Spoon onto each biscuit then allow to cool.