Chocolate hobnob-style biscuits (vegan)

Chocolate hobnob-style biscuits (vegan)
  • Serves icon Makes 25
  • Time icon Hands-on time 15 min, oven time 10-12 min

It’s open to debate about which is the best ‘dunkable’ biscuit, but a hobnob-style bake certainly make a strong contender. We’ve created our very own chocolate-coated version (and made them vegan too), with oats and wholemeal flour for a more robust texture.

Go on – grab a cuppa and get dunking!

Nutrition: per serving

Calories
126kcals
Fat
5g (1.3g saturated)
Protein
1.6g
Carbohydrates
18g (10.8g sugars)
Fibre
1.1g
Salt
0.1g
Calories
126kcals
Fat
5g (1.3g saturated)
Protein
1.6g
Carbohydrates
18g (10.8g sugars)
Fibre
1.1g
Salt
0.1g

Ingredients

  • 100g rolled oats
  • 125g wholemeal flour, plus extra to dust
  • 50g plain flour
  • 100g unrefined golden caster sugar (we used Billington’s)
  • 50g unrefined dark muscovado sugar (we used Billington’s)
  • 100ml vegetable oil
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbsp boiling water
  • 150g melted dark vegan chocolate

You’ll also need…

  • 2-3 baking sheets, lightly floured

Method

  1. Heat the oven to 160°C/140°C fan/ gas 3. Mix the rolled oats, flours and sugars with a pinch of salt in a mixing bowl.
  2. Put the oil and golden syrup in a large pan set over a medium heat and melt together. Remove from the heat.
  3. Mix the bicarbonate of soda and boiling water in a small dish, tip into the warm oil/syrup and stir to combine – it will froth up. Pour the mixture over the dry ingredients and mix to form a dough.
  4. Roll spoonfuls of the dough into walnut-size balls. Space them roughly 5cm apart on the prepared baking trays and flatten slightly with the heel of your hand.
  5. Bake for 10-12 minutes until deep golden brown. Remove from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool (see Make Ahead).
  6. Once cooled, spoon a little melted dark chocolate over each biscuit and spread with the back of a spoon, or use a knife or fork to create a ridged pattern (see tip).

delicious. tips

  1. Sprinkle with crumbled freeze-dried fruit (such as strawberries/raspberries) in step 6 for a colourful twist.

  2. The cooled biscuits will keep for up to 2 days in an airtight container.

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