Homemade hobnobs?

weezl74

Hi,

I made a little addition to Twinks recipe using the squeezed out lemons from pancake day, which I blitzed, zest and pulp, and used in place of some of the 'wet' ingredients to get the same consistency (you need a little more sugar to offset the lemon juice).

It was lovely, so I thought I'd share it. Twink, hope you don't mind us all tweaking the recipe when we've got stuff that needs using up!;)

Weezl x

twink

weezl i dont mind you tweaking the recipe at all, suppose you could use oranges too then
the main thing about the recipe is that it doesnt take long to make and you get a lot of biscuits from the mix

Olliebeak

Only about a third of a bag of SR flour left, so bought another last weekend to put in the cupboard - forward planning! Had already made Twink's Hobnobs last week and wanted to give Aussie's Anzacs a try.

Oven on to warm up, baking gear all out on the work top, went to get the ingredients assembled to find that the Anzacs use Plain Flour (not SR) - oh shine-a-light! NOW I remember why I only ever bought Plain Flour all those years ago when the kids were small!!!!!

If you only buy PF and make sure that you've always got Baking Powder (or Cream of Tartar and Bicarb) it can be turned into SR.

That way you're never caught out with the wrong type of flour ever again.

No.1 item on this week's shopping list - Plain Flour.

twink

trust Aussies recipe to be awkward and use plain flour

Olliebeak

twink wrote: »

trust Aussies recipe to be awkward and use plain flour

, Aussie! It's made me remember a valuable lesson from a long time (30 years) ago. Oh well, I'll never do that trick again !

blue-kat

anyone made a GF or WF variety of these biscuits?

it's be great to bake a nice WF biccy for a change from flapjacks.

I've got stamp collection flour which is nice and crumbly, bit like ground almonds.
I've also got other WF flours: tapoica, white rice, gram, rye, buckwheat.

tia

twink

no idea if any of these flours would work or not, be no harm in trying one of them, maybe someone else will know

blue-kat

congrats on your 2000th post.
don't risking wasting my energy and ingredients
some of the non wheat flours react and taste very differently, so I'll hang on in case there's any experienced WF or GF bakers aound here

AussieLass

Olliebeak wrote: »

, Aussie! It's made me remember a valuable lesson from a long time (30 years) ago. Oh well, I'll never do that trick again !

You wait, Ollie it will be worth the wait.

Twink.

Olliebeak

Yesterday, I made your Anzacs, Aussie. OH absolutely loves them (he's a coconut addict :rotfl: and I used honey instead of the golden syrup this time).

But I'm still having the same problem that I'm having with Twink's - they are still very 'moist' underneath and of a 'chewy' texture. Are they supposed to be 'moist and chewy' or am I doing something wrong?

Maybe 'over greasing' the baking tray (though I DO flour it as well!)?
Would greaseproof paper be better for lining?
Am I using too much margarine in the mixture - I found it a bit difficult measuring marg in a cup?
Too much golden syrup/honey - though I DID use a proper measuring-spoon for this?

I await your advice ladies .