Say hello to your new favorite teatime (or, um, anytime) treat. These homemade hobnob cookies are a delicious cross between oatmeal cookies and digestive biscuits. A copycat of the British classic McVitie’s Hobnob biscuits, the honeyed oat cookies are crisp with a rich flavor. And, if you like, glazed with a layer of dark chocolate to finish them off.
A few notes: Honey makes this hobnob recipe downright delicious, but if you have a stash of butterscotch-y Lyle’s golden syrup, feel free to swap it in. Make sure to use old-fashioned rolled oats, not quick oats, which would absorb too much liquid and make these cookies dry and crumbly.
The golden brown, crunchy plain oat biscuits are perfect for dunking in a cup of tea. But, if you’re making the chocolate hobnobs, consider turning them into an ice cream sandwich. We find semisweet chocolate the best choice for flavor, but high-quality milk chocolate or white chocolate (we recommend using a chopped-up bar instead of chocolate chips) also works.
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What you’ll need
Bob's Red Mill Organic Old Fashioned Rolled Oats
$8 At Amazon
Guittard Semisweet Baking Bars, 3-Count
$15 At Amazon
Nature Nate’s Organic Raw & Unfiltered Honey, Sustainable 14 oz. Pouch
$9 $8 At Amazon
