Description
Homemade Chocolate Hobnobs are the perfect crunchy oat biscuits dipped in creamy milk chocolate. This easy British cookie recipe brings nostalgic flavor with simple pantry staples, perfect for teatime or dessert. These egg-free oat cookies are chewy, buttery, and delightfully indulgent.
Ingredients
100g rolled oats
100g all-purpose flour
100g brown sugar
1/2 tsp baking soda
1/4 tsp salt
100g butter
2 tbsp golden syrup
150g milk chocolate
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine rolled oats, all-purpose flour, brown sugar, baking soda, and salt.
3. Melt butter and golden syrup in a saucepan over low heat until smooth.
4. Pour the melted mixture into the dry ingredients and stir until a crumbly dough forms.
5. Scoop 1 tablespoon of dough, roll into balls, and slightly flatten on the baking sheet.
6. Bake for 12–15 minutes until golden around the edges.
7. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8. Melt the milk chocolate using a double boiler or microwave in short bursts.
9. Dip the tops of each cooled biscuit into the melted chocolate and let set.
Notes
Store in an airtight container for up to a week.
You can freeze undipped biscuits and add chocolate after thawing.
Add a pinch of cinnamon or use dark chocolate for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg