Oaty nobble cookies, aka Hobnob biscuits

 

I rarely feel like an expat in the States but there are a few things I really miss about the UK. One of them is the cookies I grew up with - or “biscuits” as we Brits call them. There is the Digestive biscuit - wholemeal and semi-savoury, it can be at home with morning coffee and on a cheeseboard. The Custard Cream - 2 thin square biscuits sandwiched by a vanilla-flavoured cream. The Bourbon (nothing to do with the whisky sadly) - 2 rectangular chocolate biscuits filled with a chocolate buttercream- and incidentally always the first one to disappear from the biscuit tin.

And then there is the Hobnob- oaty and crumbly. There are few things more happy-making or comforting than a Hobnob biscuit and I sometimes fell sad thinking that my kids will grow up knowing only the sweet, chewy American cookie rather than the iconic “biscuits” of my childhood. So, this recipe is a piece of nostalgia. Something to enjoy in the winter months. Definitely one to be dunked in a cuppa tea.

Thanks to Waitrose magazine for inspiring this recipe- http://bit.ly/oaky_nobbles

Makes ~ 20 biscuits

  • 130g unsalted butter at room temp

  • 40g sugar

  • 2 tbsp honey

  • 1/4 tsp vanilla extract

  • 100g wholemeal flour

  • 50g AP flour

  • 150g rolled oats

  • 1/4 tsp salt

  • 1/4 tsp baking powder

  • pinch baking soda

  1. Using a freestanding mixer or handheld mixer with beaters, cream the butter and sugar together until light and fluffy, about 5 minutes, then add the vanilla and honey and mix again.

  2. In a separate bowl weight out all the dry ingredients.

  3. Reduce the speed to low and slowly mix in the dry ingredients until the dough just comes together.

  4. Form into a flat disc, wrap in cling film and chill for 20 mins.

  5. Pre-heat the oven to 360F/180C and line 2 baking sheets with parchment.

  6. Roll the dough out on a well-floured surface using a sheet of clingfilm on top to prevent sticking the rolling pin. You want to aim for the thickness of 1/2cm or 3/16 inch.

  7. Carefully cut out the cookies with a 3 inch cookie cutter and transfer to the baking sheets.

  8. Bake for 10-12 minutes or until the edges turn golden and your kitchen smells irresistible. Once out of the oven, transfer to a wire rack to cool.

  9. You could store them in an airtight container, but I prefer to leave them on the kitchen counter for the family to snaffle every time they pass. They don’t last long….

 
RecipesJo Seddon