Home Made Hob Nobs

From the English Kitchen

Homemade Hobnobs ... Bigger, Better Buttery Biscuits stogged full of oats!

If there is one thing we British love . . . it's our biscuits, or cookies to you North Americans! There is no end to the varieties in the shops. Beautiful chocolate bourbons . . . two buttery dark chocolate rectangles put together with a chocolate buttercream. Garibaldi's, affectionately known as Squashed Fly biscuits . . . almost crackerlike and stogged full of sweet little currants . . .

Buttery Rich Tea, Shortbreads, Jammy Dodgers, Digestives, Custard Creams . . . to name but a few. My favourites are Hobnob's. Oaty, buttery, nobbly, crisp and faintly tasting of golden syrup. They come in a few varieties, including chocolate covered, caramel and chocolate covered, chocolate chip, etc. My favourite though are the plain old . . . unadulterated hobnob! You just can't beat a good old fashioned crisp oatmeal cookie! You just CAN'T!

And when they're homemade hobnobs, they're even better! They look like the real thing. They smell like the real thing . . . they taste . . . like SUPER hobnobby hobnobs! Seriously.

Crisp and sturdy cookies. Perfect for dunking. (Do you dunk??) In milk or in tea, or even in coffee. These are absolute wonderful.

Unadulterated without any weird flavours . . . just butter and oats . . . and a just the merest hint of caramel from the golden syrup . . . if these aren't better than the store bought ones, I'll eat my hat. It's impossible to eat just one. Impossible. There is only one danger in baking these . . . a taste of one of these and you will NEVER settle for a store bought one again! Don't say I didn't warn you.

*Homemade Hob Nobs*
Makes 20

One of Britains favourite biscuits made from scratch. If anything these are even tastier!
M-O-R-E-I-S-H!!

140g butter (scant 10 TBS)
140g sugar (3/4 cup)
1 TBS milk
1 tsp golden syrup
1 tsp bicarbonate of soda (baking soda)
140g self raising flour (1 cup)
110g of rolled oats (1 1/3 cup)

Preheat the oven to 150*C/300*F/ gas mark 2. Line a large baking tray with baking paper. Set aside.

Cream together the butter and sugar until fluffy. Beat in the milk and golden syrup and bicarbonate of soda to mix well. Stir in the flour and oats, mixing all together well.

Divide and shape into 20 equal sized balls. Place 2 inches apart on the prepared baking sheet. Bake for 25 minutes until golden brown.

Scoop off to cool on a wire rack. Store in an airtight container.

Try not to eat them all at once!