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Exploding Bakery’s giant ‘Hobnob’ bignob biscuit

Name: Exploding Bakery’s giant ‘Hobnob’ bignob biscuit
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 150g unsalted butter; 2 tbsp honey or golden syrup; 150g soft light brown sugar; 150g rolled oats; 150g self-raising flour; 1 tsp fine salt; 50g dark or milk chocolate, melted in 5-second bursts in a microwave, for drizzling (optional); Specialist kit; 20cm round cake tin

By: The Exploding Bakery

Published: 11 Mar 25
Updated: 11 Mar 25

Exploding Bakery’s giant ‘Hobnob’ bignob biscuit

The Exploding Bakery’s ‘bignob’ is a tribute to the beloved Hobnob. Cut the giant oaty biscuit into triangles and dunk into your cuppa.

Oliver and Tom say: “This is a homage not just to the Hobnob biscuit but also to the ceremony of having a cuppa. Dunking a slice of bignob in hot tea creates an alchemy that elevates the biccie to the realms of fine patisserie. There’s an art to dunking, and cutting the biscuit into triangles allows for a well engineered dunk.”

Oliver Coysh and Tom Oxford started the Exploding Bakery in Exeter back in 2011, fuelled by their love of cake. If you’re not lucky enough to live in the Devon city and visit their café, you can order traybakes, letterbox brownies and more for delivery at explodingbakery.com. Their cakes are also available in London’s Fortnum & Mason, as well as cafés, delis and farmshops across the UK. See what they get up to on Instagram @explodingcafe

Recipe taken from Bake It Easy by Oliver Coysh and Tom Oxford (Quadrille £16.99) and tested by delicious.

Easy
March 2025

Test kitchen approved

Serves 6-8
Prep time 10 min. Cook time 25 min, plus 10 min cooling

The Exploding Bakery’s ‘bignob’ is a tribute to the beloved Hobnob. Cut the giant oaty biscuit into triangles and dunk into your cuppa.

Recipe taken from Bake It Easy by Oliver Coysh and Tom Oxford (Quadrille £16.99) and tested by delicious.

Vegetarian

Nutrition: Per serving (for 8)

Calories: 365kcals
Fat: 17g (10g saturated)
Protein: 4.1g
Carbohydrates: 49g (23g sugars)
Fibre: 2.3g
Salt: 0.8g

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Ingredients

150g unsalted butter
2 tbsp honey or golden syrup
150g soft light brown sugar
150g rolled oats
150g self-raising flour
1 tsp fine salt
50g dark or milk chocolate, melted in 5-second bursts in a microwave, for drizzling (optional)

Specialist kit

20cm round cake tin

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Method

Heat the oven to 200°C/180°C fan/gas 6 and line the cake tin. Melt the butter with the honey/golden syrup in a saucepan over a low heat.
Meanwhile, add the sugar, oats, flour and salt to a large mixing bowl and give them a rough mix. Pour in the melted butter mixture, then mix until a rough dough forms.
Using your hands or a spatula, evenly press the mixture into the tin, then bake for 20-25 minutes until golden brown. Leave to cool for 10 minutes, then remove from the tin and use a knife to mark out triangular slices, like how you’d cut a pizza. Leave to cool completely, then drizzle over the melted chocolate, if you like. Snap into individual portions to serve.