I may not be the best pastry chef in the world…

Posted by Lipglossiping On April - 28 - 2011

…but damn I can make a decent Hob Nob.

And now that I’ve blown my own trumpet so voraciously, it’s time to admit that these aren’t made from any recipe plucked from my brain.

These are what are known as Twinks Hob Nobs.  Twinks is a poster on MoneySavingExpert who one day, innocently unleashed her Hob Nob recipe on the world.  You can read her post and the resulting thread here.

The absolute trick to these is to not overcook them.  Take them out from the oven when they’re *just* golden and looking barely cooked.  They’ll be soft but will harden as they cool.  I usually half the original recipe and get around 15 chunky biscuits.  I turn into a total Gannet around these biccies so halving the quantity saves me from myself (sometimes).

4oz Self Raising Flour (113g)
4oz Sugar (113g)
4oz Porridge Oats (113g)
4oz Margarine/Butter (113g)
1/2 tbsp Golden Syrup
1/2 tbsp Hot Water
1/4 tsp Bicarbonate of Soda

Mix the flour, oats and sugar together in a bowl.  Melt the marg/butter, syrup and water in a pan.  Stir in the bicarbonate of soda and add it to dry mix.

Mix well and mould/press into smallish balls (ping pong size!) which you then put on a greased tray and flatten slightly with a fork.  Put in the oven at 170 degrees C for 12/13 mins… and leave to cool on the tray.  The aim is to get them golden in the oven and not brown.

Do give them a go if you get a minute, they taste 100x better than shop bought Hob Nobs, there’s barely any washing up and they’re done and dusted in under 30 minutes!

Back to the makeup tomorrow!  What have you been cooking up this week?


11 Responses to “I may not be the best pastry chef in the world…”

  1. These look delicious! Will have to give them a try x

    Like or Dislike: Thumb up 0 Thumb down 0

  2. They look nom! Which you will find is a technical term for looking bloody tasty. And by gosh, do you know how much HobKnobs are in the supermarket? Disgusting! Although i would love to give these ago, i still haven’t fully mastered the use of an oven – 21 years of age and cant use an oven – yes thats me ;) xxxxxd

    Like or Dislike: Thumb up 0 Thumb down 0

  3. gio says:

    They look delicious! Thanks for the recipe.

    Like or Dislike: Thumb up 0 Thumb down 0

  4. liloo says:

    where is the picture of leila’s hand touching one of them, with you blurred in the background, blurred with a stern lookk cos they haven’t cooled off yet?
    tut tut

    Like or Dislike: Thumb up 0 Thumb down 0

  5. Nicole says:

    http://www.bestrecipes.com.au/recipe/Anzac-Biscuits-L79.html

    they are almost Anzac biscuits! Anzac biscuits are soooo yummy…

    Like or Dislike: Thumb up 0 Thumb down 0

  6. Vijaya says:

    I’ve never had these before. I might try this recipe over the weekend for a study snack.

    Like or Dislike: Thumb up 0 Thumb down 0

  7. Gemx says:

    I swore I would try to behave over easter with all the sweeties floating around, but how am I going to be good if I know I can make my own constant supply of hobnobs! They look so tasty! :) xx

    Like or Dislike: Thumb up 0 Thumb down 0

  8. rin says:

    thanks for sharing the recipe ^^ it looks delicious~

    Like or Dislike: Thumb up 0 Thumb down 0

  9. Helena says:

    I don’t usually cook (i.e., I almost NEVER cook), but when I do bake ginger snaps once in a blue moon, they’re friggin’ badass.

    Like or Dislike: Thumb up 0 Thumb down 0

  10. Livia says:

    I found myself nodding my noggin all the way trhoguh.

    Like or Dislike: Thumb up 0 Thumb down 0

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