Homemade hobnobs?

purpleivy

Yes brown sugar should be fine. If the taste is a bit different, then that's fine as well. That's the whole thing about home made, it's not the same all the time. But given the choice of a home made biscuit or a packet one? No choice!

Toomuchdebt

So guess which idiot found sugar but forgot to put the bicarbonate of soda in? Yep that's me. The kids still like them though.

cw18

Toomuchdebt wrote: »

I've just discovered we have no white sugar. Can I use brown sugar or will it change the taste too much?

I prefer them with demerara sugar

Wizzbang

chase_the_ace wrote: »

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.

As a seasoned baker, I don't rate this recipe. It's OK, but nothing like actual hobnobs and would never pass off as them. I prefer to make something that tastes like the intended item, but better - such as bourbons or shortbread. The Lidl's copy someone else shared is a closer substitute, but still not as good as the real thing either.

Honey_Bear

VfM4meplse wrote: »

I probably won't ever make them, given that I can buy this pack of deliciousness from Lidl for under 60p. Cheaper than making them, no?

If you've never tried the recipe on here, then you wouldn't understand why it's so popular.

I'm sure Lidl's taste very nice, but at 60p I doubt very much they're made with butter. (I don't eat margarine; I tried it once 50 years ago and it was so disgusting I can't think why anyone would ever want to.) If I'm going to eat a biscuit, I'd like it to be so fabulous the calories are worth it. Nothing I've ever bought has come close to Twink's recipe.

Toomuchdebt wrote: »

I've just discovered we have no white sugar. Can I use brown sugar or will it change the taste too much?

Pretty much the whole thread is made up of alternatives - sugar's sugar, every variation's brilliant. Please let us know what you thought of the brown sugar version.

Wizzbang wrote: »

As a seasoned baker, I don't rate this recipe. It's OK, but nothing like actual hobnobs and would never pass off as them. I prefer to make something that tastes like the intended item, but better - such as bourbons or shortbread. The Lidl's copy someone else shared is a closer substitute, but still not as good as the real thing either.

I thought I was making homemade hobnobs, which is why I tried Twinks's recipe. I loved it, and have made it for years. I recently bought a packet of hobnobs because I hadn't got the time or energy to make another batch and I'd say you are absolutely right - they're worlds apart.

I won't be buying hobnobs ever again.

twink

I have no memory how they came to be known as hobnobs the recipe came from a 1980 recipe book and they were called Crunchies

I liked the recipe as it made a big batch of biscuits and though good made with margarine you can taste the difference with butter

janb5

Twink- your recipe has` done the rounds` and I am so grateful you passed on the recipe when you did. Priceless! xx

purpleybat

twink wrote: »

I have no memory how they came to be known as hobnobs the recipe came from a 1980 recipe book and they were called Crunchies

I liked the recipe as it made a big batch of biscuits and though good made with margarine you can taste the difference with butter

thanks from me too. i've often heard of these biscuits without actually ever managing to find the recipe.... just positive reviews that made me feel more jealous that i was missing out.
i wrote the recipe down yesterday when saw it and made a batch for my dad (serious biscuit scoffer) he loves them and wants more.
one question tho.... does the dough freeze for quick small batch cooking? i was thinking of rolling into a sausage and cutting into 'pucks' before freezing seperately so i can cook a few at a time.

twink

I have never frozen the dough but i am sure i have seen further back in the posts it has been done

am pleased you like the recipe x

suki1964

twink wrote: »

I have no memory how they came to be known as hobnobs the recipe came from a 1980 recipe book and they were called Crunchies

I liked the recipe as it made a big batch of biscuits and though good made with margarine you can taste the difference with butter

I'm so glad you said that

I've been making these for years, it's also the grandkids favourite recipe, but a hob nob they aren't

What they are are delicious and quick and easy and too moreish by far

I ring the changes all the time with them. Add dried fruit, chocolate chips, ginger, whatever. And sometimes I double cook them so they are more of a snap then a crunch, like an Anzac biscuit

And yes, butter really does make a difference.