Hobnobs Biscuits Food
ENGLISH " HOBNOBISH" OAT COOKIE BISCUITS
A crispy, crumbly, not too sweet, buttery English type biscuit. Great with tea or coffee, I love them for breakfast!
Provided by Evil Eva
Categories Breakfast
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Dissolve the baking soda in the water.
- Combine the oats, flour, salt and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda.
- Using a table spoon, scoop a spoonful and roll into a ball. Put balls onto cookie sheet lined with parchment paper.
- Dip bottom of flat glass into coarse sugar and press cookie flat to ½".
- Bake at 375°F (190°C) for 12 to 15 minutes.
BRITISH DIGESTIVE BISCUITS - HOBNOBS COPYCAT
If you are a fan of Hobnobs, the yummy english biscuit sold in the distinctive roll package, you will love this!
Provided by Meghan
Categories Drop Cookies
Time 27m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 355 degrees.
- Mix flour, oats and sugar together in a large mixing bowl.
- Melt the butter, honey and water in a pan, once melted stir in the baking soda.
- Add the butter mixture to the dry ingredients, and mix until combined.
- Roll into 1.5" balls.
- Place it on a greased tray and flatten slightly with the bottom of a cup or other flat surface.
- Bake for about 12 mins - they should be golden, not brown.
- Allow them to cool completely on the cookie sheet.
- *tip: if you bake them on greased tinfoil or the non stick kind, you can side them from the cookie sheet to a wire rack to cool faster.
Nutrition Facts : Calories 265.6, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 267.8, Carbohydrate 29.6, Fiber 0.9, Sugar 17.5, Protein 2.3
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- Preheat the oven to 300 degrees Fahrenheit. Line 2 rimmed cookie sheets with parchment paper.
- In a food processor, pulse 1/2 cup of the quick cooking oats until they are closer in texture to oat flour, but not completely broken down. This will probably be around 7-10 pulses. In a medium mixing bowl, whisk together the processed oats, the other 1/2 cup of oats, all-purpose flour, whole wheat flour, baking soda, and kosher salt. Set aside.
- In a large mixing bowl, cream the butter and sugar on medium-high speed with an electric hand mixer until lighter in color and fluffy, scraping down the sides of the bowl as needed. Add the golden syrup and milk and mix until incorporated. Using a wooden spoon or a heavy-duty rubber spatula, fold the dry ingredients into the wet ingredients. It will take a bit of folding to come together. It will look really dry and crumbly but keep folding and it will come together!
- Once it's combined (there may be a few stray crumbs in the bowl & that's fine!) scoop the cookie dough. I use a medium cookie scoop to portion the dough, but you could also use heaping tablespoon. As you portion the dough, roll each piece quickly into a ball and place on the prepared cookie sheet, leaving about 2 inches of space between the cookies. Once you've filled one cookie sheet with ten cookies, lightly flatten the cookies with your fingers until they are each about 1 1/2 inches in diameter. The edges might split a little as you do this because it's a dry dough. That's ok. You can press the edges back together if you want or just leave it if you can't be bothered.
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