Homemade hobnobs?

VfM4meplse

suki1964 wrote: »

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.

Fine, sold! I'll give them a go.

PollyWollyDoodle

Yum, made these this week - an easy make and they were very popular. They're not the most exciting biscuit but very tasty - now I've read some of this thread I might try adding fruit next time.

Bought biscuits nearly always have palm oil in.

cw18

I especially like them with glace cherries and either dessicated coconut or ground almonds or almond essence.

Honey_Bear

Twink! Thank you so much for this recipe all those years ago. You're a legend.

The dough freezes brilliantly. The recipe makes a huge amount and I freeze most of it and bake them a dozen or so at a time. (Otherwise I'd never stop scoffing them.)

Wizzbang

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

It's an interesting recipe, but as I say - not for me or my family. I always cook with butter only, but even that can't save them. They remind me of 'Sunshine Shorties' which my brother learned to make at First School - they were slightly odd too - it's the bicarb, gives them a strange taste.

I have much nicer recipes in my Grandma's 1960s Kenwood book - like genuine all butter shortbread or Bourbons. For ease, I'd rather make her flapjack - much nicer, easier and quicker - just shove it in a tin and cut afterwards. Plus makes a more sensible quantity.

suki1964

Wizzbang wrote: »

It's an interesting recipe, but as I say - not for me or my family. I always cook with butter only, but even that can't save them. They remind me of 'Sunshine Shorties' which my brother learned to make at First School - they were slightly odd too - it's the bicarb, gives them a strange taste.

I have much nicer recipes in my Grandma's 1960s Kenwood book - like genuine all butter shortbread or Bourbons. For ease, I'd rather make her flapjack - much nicer, easier and quicker - just shove it in a tin and cut afterwards. Plus makes a more sensible quantity.

Was there any need for such a nasty post?

You don't like them, fine, we get that but many many many people do

The polite thing would have just pass the thread on by and said nothing

twink

suki1964 wrote: »

Was there any need for such a nasty post?

You don't like them, fine, we get that but many many many people do

The polite thing would have just pass the thread on by and said nothing

Thanks suki1964

Well I guess we will all be making flapjacks now lol

suki1964

twink wrote: »

Thanks suki1964

Well I guess we will all be making flapjacks now lol

Nope, flapjacks have their place, same as shortbread and all the other biscuits in the world, same as there is a place for these and my grandkids love making them and eating them so they will be being made in this house for the foreseeable

Indeed, I have some ginger at the ready for ones for mum as that what she likes. So versatile everyone gets the biscuits they want

Mrs_Salad_Dodger

Thanks Twink. Another convert :T

My DH loved them & made the comment that slightly less crisp than shop bought but that was no bad thing. I am not a fan of the shop bought BUT these hm hobnobs are divine:A & I must admit I prefer slightly softer biccies - the teeth don!!!8217;t you know:o

I made 18 - nice big hobnobs. As a special treat for my DH, 8 of them now have a dark chocolate base (I love my warming drawer - chocolate melted perfectly in a glass bowl on the highest temperature setting:j so much better than faffing about with a pan & water )

Thanks again Twink :T

Wizzbang

suki1964 wrote: »

Was there any need for such a nasty post?

You don't like them, fine, we get that but many many many people do

The polite thing would have just pass the thread on by and said nothing

Oh how terrible for someone to have a different opinion and voice it. I leave honest reviews on recipes, as that helps other people to make up their minds whether or not they want to bother. I'm not the only person on this thread who has dared to not like your precious 'hob nobs'.