Crunchy oat biscuits (homemade hobnobs)
Crunchy oat biscuits are my version of a popular well known brand of biscuits. They are perfect for baking in bulk and freezing to keep you in good supply for the weeks ahead.
Equipment
- Kitchen scales
- Large baking bowl
- Wooden spoon
- Tablespoon
- Teaspoon
- Non stick baking parchment
- Metal baking tray
- Biscuit cutter
- Wire cooling rack
Ingredients
- 150 g butter at room temperature
- 150 g Demerara sugar
- 100 g runny honey
- 1 teaspoon vanilla essence
- 150 g wholemeal flour
- 1 teaspoon baking powder
- 200 g oats
Instructions
- Cream the butter and sugar together in a large bowl.
- Add the honey, vanilla essence, baking powder, flour and oats and mix well.
- Lay a non stick baking parchment on a metal baking tray.
- Place a biscuit cutter on the tray and spoon some of the mixture into the biscuit cutter and flatten with your fingers or a teaspoon to form a biscuit shape 7 mm thick.
- Repeat with the rest of the mixture leaving a space of 2cm to 3cm between each biscuit.
- Bake in batches in the centre of the oven at 180C, 350F, gas mark 4 until the biscuits are just starting to turn golden at the edges. This will take around 10 minutes but check regularly to avoid overcooking.
- Leave the cooked biscuits on the tray for 5 minutes then transfer to a wire rack to cool.
Nutrition
Calories: 130kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 57mgPotassium: 56mgFiber: 1gSugar: 9gVitamin A: 150IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!