The oaty rough & tumble of the original Hobnob. Minis. Ginger Nuts. My homemade biscuits are far less uniform-looking than the store-bought version—you might even say uglier—but they have a fresh chewiness and deep caramel note that the others lack. There’s no real American equivalent to this ingredient, which is basically just sugar syrup, but you can make your own or buy it on Amazon or at bigger grocery stores. Oaty wonder fix in this rough little dark chocolate number. Once the chocolate is spreadable—but not too watery—scoop about a half-teaspoon onto each cookie, spreading it with the back of the spoon. Enjoy the oaty rough & tumble of the nation’s crunchiest companion. Chocolate Hobnobs, manufactured by British biscuit giant McVitie’s, was voted the nation’s favorite biscuit in a 2014 poll by the packaging firm KernPack—and that’s no small achievement considering how many goddamn biscuits the British consume. Refrigerate for about 15 minutes until it’s slightly more cohesive. McVitie's launched Hobnobs in 1985 and a milk chocolate variant in 1987. whole wheat flour (all-purpose works fine, too, but anything more delicate won’t hold together), 1 tsp. For example, my version calls for whole wheat flour, but they’re almost as tasty (though less hearty) when made with all-purpose. It might not look very appetizing at this stage, but don’t fret. Here’s the first entry in my very own Great Biscuit Fake Off. The chocolate coating is thin (but not too thin) and available in light or dark varieties. Click here to browse! They are made from rolled oats and jumbo oats, similar to a flapjack-digestive biscuit hybrid, and are among the most popular British biscuits. Continue until all the dough is gone. The base is a not-too-sweet, slightly crunchy oat-and-whole-wheat disc. Our favourite oaty pal went gluten free! My teenage Anglophilia started with music—The Smiths, New Order, The Wedding Present—and quickly spread to sweets, particularly the Brits’ delightful array of candy and cookies, or biscuits. Snack Bar Milk Chocolate & Salted Caramel. Fruit Shortcake. Hobnobs, however, are coarse and dense, while most digestives are smooth and more airy. The cookies will spread and flatten as they bake. Next time: You won’t believe how easy it is to make your own delicious shortbread. Because chocolate Hobnobs are my favorite of the British biscuits, I spent a not unreasonable amount of time getting my own version just right. salt (a bit less if you’re using salted butter), ¾ cup chocolate, whatever variety suits your taste (I use Guittard semi-sweet 46% chocolate chips). They will tend to fall apart when they’re right out of the oven, but they will harden up pretty quickly. Dump everything else except the chocolate right on top and mix at a slow speed until it’s well combined. Once the chocolate cools, they’re ready for your mouth. They keep nicely for several days in an airtight container. ©2019 pladis | pladis is the trading name of United Biscuits (UK) Limited, registered in England number 2506007 Penguin. If you want to get fancy and try to recreate the Hobnob design, go for it, but it doesn’t make them taste any better. If you’re more inclined toward chewy than crunchy, you can take them out at the 10-minute mark. While I was working out my own recipe for Hobnobs, I made many batches, and none of them were bad. Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. The nation's favourite oaty biscuit gets smothered in chocolatey love. A fiery, gingery brother to our Snack Bar range. And if you live in the UK, chances are some Hobnobs can be found within a block of where you’re sitting. If you wanted more uniform cookies, I think you could form your dough into a 1 1/2" log, chill until firm and slice them into 1/4" thick discs with a sharp knife. After 10-15 minutes, they’ll be ready for some chocolate. McVitie's has slashed sugar in some of its most iconic biscuits - including Digestives and Hob Nobs - as part of a major recipe shake-up. You can also get a Hobnob without any chocolate coating at all, but why would you want to? As I was about to order some sugary imports during the pandemic, I realized I had the time to try making some of my favorite UK biscuits at home rather than pay inflated transatlantic shipping prices. When the dough is ready, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Thoroughly combine the stick of butter and the brown sugar, preferably with a stand mixer.