Homemade hobnobs?

Melonade

Caterina wrote: »

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Next time I shall either make half the amount, or spread them over two oven trays so I can get the nice little rounds and flatten them a bit more. I managed to get 30 out of the recipe but they were quite large size, so I reckon that with half the amount (4 oz each ingredient) I might manage to get 18-20 smallish biscuits.

I use 4oz of each and have to cook them in 2 lots because I only have one tray. I get 12 biscuits on the first go and maybe 7/8 on the second go. 4 rows of 3 biscuits is just enough (on my tray) that they spread out but don't spread into each other. I might try them with black treacle next time, it sounds lovely

smithyjules

Hey twink-addicts!i have a question to ask you knowledgeable lot!

I have been making twinks for about a year using 5oz sugar (my LO likes them lots so trying to be good!). all has been marvelous. my OH has just started trying to loose weight and i thought about replacing tesco granulated sweetener for the sugar to loose some calories. I tried using volume for volume for the 5oz i usually do but they were foul lol!really savoury and had a horrid texture that was hard to swallow.

Having never baked with sweetener i haven't a clue what i've done wrong!

HELP!!SOT (Save Our Twinks!!)

SunnyGirl

Smithyjules I'd be interested in the answer to using sweetener too. My Dad is a diabetic and although he doesn't eat sweet treats at all he would sometimes like something like a Twink with a cuppa in the afternoon.

To those who are doing traybaked Twinks I always do them that way and they are lovely. I use 10oz of everything, and 1 and a half tbs of syrup & water, as I use my large grill pan to cook them in in order to make enough to have enough for everyone to get a few each :eek::D

charliee_3

i have just made my first batch of these.. i dont know if i can wait till they are cool!! thanks for the recipe

furndire

It would be interesting from a "scientific" point of view what each item brings to the party when baking i.e. what does the sugar do, - is it for bulk, as well as sweetness etc. So could you, for instance make up the bulk with more flour, oats etc and just add a small amount of sweetner - as it is much sweeter than sugar.

Just my rambling - but is there anyone out there who can tell us, or point me in the right direction to read up a bit.
I often substitute stuff, but in a hit and miss way - fairly successfully - usually !!!

SunnyGirl

I've just googled it and found a couple of interesting thoughts on using sweetner instead of sugar. One thing that sugar seems to do to cakes and some other baking is to add structure so cakes wouldn't rise as well without it. One way round this apparently is to add a teaspoon of bicarb to the mix. Twinks don't particularly need to rise so I'm wondering if I should just make a few small batches to experiment with amounts of something like Splenda

A few good ideas here the choc chip muffins look good :drool:

We'll have to experiment then meet back here in a couple of weeks to report our results :rotfl:

Caterina

Awwww everytime I read this thread I get a craving.....

zippychick

Made some of these the other day. Decided to sausage it up in some greaseproof paper to see if that makes it easier to shape and cut. Made some straight away, and then some after being in the fridge and both worked perfectly, so I have thrown the rest of the sausage in the freezer (as I literally can't have them in the house and not eat them)

Made them with choc chips and cranberries and a smidge of cinnamon. Lush. Tasted incredibly sweet though,so next time I will probably lower the sugar amount.

Yummy yum. Gave some to my neighbour too who thinks they are gorgeous.!

sb44

sb44 wrote: »

OMG!

If you already make Twink Hobnobs and love them as we do, have a go at making them this way, they are fantastic!

I used about 1½ tbs of syrup instead of one and they are soft like flapjacks.

They are quite filling so you only need small slices (yeh, right), I managed to get 29 from the tray. Yep, this is a lot less than when you do them as biscuits but they are more like a cake if you do them this way.

Made another couple of batches tonight for Children in Need day tomorrow (parents have been asked to make cakes etc to sell at school). I added a bit more syrup and they are softer, my husband says they remind him of Bakewell Tart, I have cut them into larger pieces than the photo, more of a square than rectangle and only got 20 per tray but as they are to be sold I wanted to give the kids a bit more for their money.

Frugalista

Just got a batch of Twinks hobnobs out of the oven (I'm going to have to type quickly as OH is circling like a shark :rotfl:).

This time I put in some finely diced up Apple & Cinnamon fudge (which had been a pressie but was far too sweet to eat as is), some finely chopped dried apple rings and approx 1½ tablespoons of cinnamon. OMG!! They smell and taste amazing!! The fudge has melted and made them all chewy and moist :T. I only used 6 squares of fudge and chopped each piece into 16 tiny chunks and have got 6 squares left to do another batch. Yay!!

PS: Mine have never spread out - wish they would - what am I doing wrong? (Have never had that problem with my waist & hips - just my hobnobs :rotfl:).