I love hobnob biscuits, and this simple recipe is the perfect accompaniment to a cup of tea. I like to dip mine in tempered chocolate, but plain biscuits are lovely too!
Ingredients
(Makes about 20 biscuits)
110g plain flour
¼ tsp salt
110g caster sugar
½ tsp bicarbonate of soda
85g porridge oats
110g unsalted butter
10g golden syrup
Method
1. Preheat the oven to 150°C
2. Line two large baking trays with parchment paper and place aside
3. Place the oats into a large bowl
4. Sift the flour, salt, sugar and bicarbonate of soda onto the oats, and stir together with a spatula
5. Melt the butter, add the golden syrup and mix together
6. Add the butter and golden syrup to the dry ingredients
7. Mix well with the spatula until completely incorporated
8. Divide the mixture into 20 pieces
9. Quickly mould into balls and place 10 onto each baking tray
10. Flatten the balls down to a width of about 5cm
11. Bake for 18-20 minutes or until golden
12. Cool on the trays for a few minutes, then transfer to a cooling wire
13. Once completely cooled down, store the biscuits in an airtight container
14. They will keep for about 2 weeks
