Chocolate hobnob-style biscuits (vegan)

  • Portion size: Makes 25
  • Hands-on time 15 min, oven time 10-12 min
  • Difficulty: easy

We’ve created our very own vegan chocolate hobnobs biscuit recipe, with a thick chocolate topping and a wholemeal, oaty base. Grab a cuppa and get dunking!

Need another vegan choc fix? How about our showstopping Bounty parfait cheesecake?

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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
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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.
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  5. 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.
  6. 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).
  7. 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).

Nutrition

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

Quick wins & tips

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

Make Ahead

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

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