Homemade hobnobs?

cooking-mama

I finaly got around to making these tonight..firstly my mixture was too sticky to handle..couldnt roll into balls so i just spread it out over 2 baking sheets...I now have 2 trays of what im calling hobnob flavour flapjacks..;),
not quite what i was hoping for,but tasty all the same.
Any ideas as to why my mixture was too sticky/sloppy to handle?(weighed and measured everything)..oh,and has anyone tried using less margarine?thanks.

Mrs_Huggett

I don't know if anyone has mentioned this idea, apologies if they have but I bring the mixture up the side of the bowl with a table spoon, flatten it roughly to the depth required then use my smallest (1.3/4"-4.5cm) pastry cutter to cut a disc, pick it up in situ, pop it on to the tray, just gently popping it out with index finger, and repeat, then I use a fork to flatten them slightly, they come out in a nice uniform size and shape, expanding roughly to 2.1/2"-6.5cm, you get the odd misshapen one but then me and the dog are on strict quality control when they come out of the oven lol!!

I made 98 on Sunday, and they are all gone....:eek:

Mrs_Chip

I take a big pinch of the mix and roll it into a ball. Then I use my burger press with one greased paper disc and flatten them onto the tray - makes perfect flat biscuits!

Suzeh

Twink's Hobnob recipe is great made with Gluten Free Flour. I pressed the mixture about 5mm thin on the baking tray and they came out lovely and crispy. Yum!

Mrs_Veg_Plot

I made these with added cinnamon, sultanas and cranberries, wrapped in some food gift bags an gave to family and friends as part of their home made gifts. They went down very well.

Mrs VP

kittycat204

made them tonight after they were suggested in another post. i too want to say gorgeous.

thanks. X

kochi1

Going to try Twinks receipe this weekend - baking session due. Wonder is that receipe one of the most thanked posts on here?!

kittycat204

kochi1 wrote: »

Going to try Twinks receipe this weekend - baking session due. Wonder is that receipe one of the most thanked posts on here?!

i wondered too, not anymore :T

Nova5

Ah so nice to see this thread again...I first made these hob nobs back in 2007 when I was on maternity leave with my little boy who is now 5! He is in his 2nd year of treatment for leukaemia and we have been doing loads of fundraising for Leukaemia and Lymphoma Research. Our latest event, a coffee morning last week was a huge success mostly down to the gorgeous hob nobs I made!! I drizzled some good choc on them and they went down a treat. I also laid out some lovely shop bought cookies which weren't touched at all. Thanks again Twink

cw18

Made a half batch of these this afternoon, as I've mentioned them to my chap and he's due over tonight.

The original recipe isn't especially good for him though, as he has high cholesterol which means he only uses butter and margarine in small quantities and not on a regular basis - so I'd did some adapting - and doesn't seem to eat cakes or biscuits very often (I assume for this reason).

I've recently been reading a book on cholesterol, and it recommends the use of safflower oil in baking. But the fat content of the biscuits is as high using just 50ml of the oil as it is 4oz butter - though they're 'better' fats - so that was what I started with. Having put the liquid ingredients into the dry it was obvious they weren't going to bind properly - but I didn't despair, and just added some more warm water to the mix until I could spoon it onto the baking trays. I assume the original recipe is supposed to use white sugar (as it doesn't specify), but I used demerara which has always been my personal choice when making these.

It's the first time I've made them without the addition of glace cherries (and ground almonds and/or almond essence) or raisins, so can't compare to 'plain' Twinks accurately - but my taste test (now 28 left of the 30 that went into - and came out of - the oven) says they're perfectly edible and I'm happy to share them this evening