Homemade hobnobs?

aurorahelios

https://forums.moneysavingexpert.com/discussion/471992

nuatha

https://forums.moneysavingexpert.com/discussion/471992
HTH

natlie

You can use the hobnobs for the cheesecake base

pollyanna24

natlie wrote: »

You can use the hobnobs for the cheesecake base

Ooh, I never thought of that! What a good idea. Thank you. We have to make the hobnobs as my 6 yr insists she doesn't like cheese.

Can I put dried fruit in the hobnobs? (like cranberries - they don't like raisins) as one of my rules for baking with them is that whatever we make can be as unhealthy as they like, but I want some fruit or veg in there.

chase_the_ace

Join Date: Jul 2006
Posts: 1,271
Default Homemade hobnobs?
Insert From Martin (2008)... Twink's World Famous (well MSE Famous Hobnob recipe)

MoneySaver Twink's Hobnob recipe has been tried, tested and heartily recommended by many MoneySavers its meant to be CHEAP and YUM (i've not tried it yet).

It was originally posted in the fourth post below, but to make it easier I've copied it here... and I do apologise for not including it in the favourite biscuit poll

If you want to thank Twink for the recipe go to post number 4 and click thanks

Hobnob Recipe

Ingredients

8oz sr flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
1/2 tsp bic soda

Instructions

Mix the flour, oats and sugar, melt marg, syrup and water in a pan. Stir in bic soda and add to dry mix.

Then mix well and make into smallish balls which you then put on a greased tray and flatten slightly with a fork. Put in the oven at 180 degrees C for 15 mins... and cool on the tray. The aim is to get them golden in the oven not brown.

zippychick

I've merged this thread in with it for you

Zip

ALIBOBSY

Just rereading this thread and DS has suddenly decided instead of demanding I make some more hobnobs he would make them himself.

He is in fact 17 but only recently started cooking (used to bake with me when small). Been pushed out of the kitchen as DD1 (12) is in there making a victoria sponge.

Just wondering has anyone tried blackberries in these as I am sat here staring at a heavily laden blackberry bush in the garden. Always end up with loads of fruit so looking for new ideas other than jam

Ali x

katrynajane

Why buy them when this recipie is so easy, cheap, quick and delicious!!
I have done a couple of variations which work well see below, the recipies make about 30 biscuits

Rum & Raisin Hob Nobs
8 oz SR flour
8 oz oats
4 oz dark muscovado sugar
5 oz raisins soaked in 2tbsp dark rum
6 oz butter
1 tbsp golden syrup
2-3 tbsp hot water

blend flour oats sugar in mixing bowl, rub any lumps of sugar in
melt butter in pan mix syrup and hot water in
pour butter mixture into oat mixture blend well then form into balls, flatten and place on a greased baking tray, bake at 180 deg C for about 20 mins


Maple Syrup & Pecan Nut Hob Nobs
8oz SR flour
8oz oats
4 oz dark muscovado sugar
8 oz butter
1 tbsp golden syrup
3 tbsp maple syrup
3 oz chopped pecan nuts

blend flour, oats, sugar(rub in any lumps) and chopped nuts, melt butter stir in syrup, maple syrup and hot water. Mix this into the dry ingredients, form into balls flatten and place on greased baking tray, bake for about 20 minutes at 180 deg c

Enjoy! Katryna

Honey_Bear

Just adding my contribtion: I make them will butter, and add 225g chopped crystalised ginger, which I stir in with the dry ingredients. It's not cheap but they're fabulous. I use a half tablespoon measuring spoon to shape and measure out the dough, cook a baking sheet worth and freeze the rest until they're needed.

Somewhere on the thread someone says they don't keep for longer than a day and it's true. Basically, if I didn't freeze two-thirds of the dough I'd scoff the lot before the oven had finished cooling down.

cyantist

Honey_Bear wrote: »

Just adding my contribtion: I make them will butter, and add 225g chopped crystalised ginger, which I stir in with the dry ingredients. It's not cheap but they're fabulous. I use a half tablespoon measuring spoon to shape and measure out the dough, cook a baking sheet worth and freeze the rest until they're needed.

Somewhere on the thread someone says they don't keep for longer than a day and it's true. Basically, if I didn't freeze two-thirds of the dough I'd scoff the lot before the oven had finished cooling down.

Thank you. I love the ginger cookies from M&S and have some crystallised ginger taking up space in the cupboard. No idea why I've never thought of combining it with the twinks recipe (which is a big hit in our house)