McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

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The product names and descriptions within this publication are not intended to constitute the full legal description of the product. I have to say, I was incredibly tempted to make the soft-serve frozen yogurt (which uses egg whites to create the right texture…oooh) and the jam-packed doughnuts, too. For variety I also have tried adding cinnamon to the batter – loved them, and I also tried adding ground up shredded coconut to the batter – love them too.

I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. There’s nothing more disastrous than dipping a biscuit into your cup of tea and watching it disintegrate as it falls to the bottom of the mug. The Oaty One, 45% Oat and Wholemeal, No Hydrogenated Vegetable Oil, No Artificial Colours or Flavours, Suitable for Vegetarians, The oil palm products contained in this product have been certified to come from RSPO segregated sources and have been produced to stringent environmental and social criteria.Having my first attempt ending in the bin, I pulled myself back together and went for it a second time. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Brakes may change product specifications or information at any time and such amendments may not be updated online immediately.

The biscuit is available in many varieties, including dark chocolate, chocolate orange, and Hobnob bars. I make a couple of bigger ones for our granddaughter to take for snack at school as it makes a change from fruit. In case you’re wondering how my biscuits all look so even: while the biscuits were still hot from the oven, I used a pastry ring to cut each one into a perfect circle. Last time I made the HobNobs I didn’t have almond meal, thought I had plenty, and used almond flour. Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or the back of a spoon to spread it over the surface.Rolled OATS (30%), MILK Chocolate (25%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed MILK, Dried Whey ( MILK), Butter Oil ( MILK), Vegetable Fats (Palm, Shea), Emulsifiers ( SOYA Lecithin, E476), Natural Flavouring], Wholemeal WHEAT Flour (16%), Sugar, Vegetable Oil (Palm), Glucose-Fructose Syrup, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt. Okay so you may read this thinking I’m crazy but the dunkability of a biscuit is SERIOUS business in England.

You could make them in a bigger batch, and then freeze them in portions to give as gifts, or enjoy at a later date. Amato mio, on the other hand, loves Hobnobs but we can’t get them here… so I guess that’s another reason to make these, right?In Italy they are now marketed as a variety of digestive biscuits, having previously been known as Suncrok. Hello, I don’t know if you are ever going to read this but I just wanted to thank you for this delightful recipe for my new favorite biscuit: Hobnob.

These are lovely oaty biscuits but a little too sweet for me which is why I prefer the dark chocolate hobnobs. This is the perfect chocolate biscuit with the right amount of crunch, grit and a lovely layer of chocolate. They are made from rolled oats, are similar to a flapjack- digestive biscuit hybrid, and are among the most popular British and Irish biscuits.

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