A homemade version of everyone's favourite dunking biscuit, the Hobnob, these biscuits are oaty, crisp and delicious. Dip them in milk or dark chocolate for added indulgence and serve alongside the obligatory cup of tea!
Ingredients
125 g unsalted butter
80 g light brown muscovado sugar
2 tbsp golden syrup
80 g rolled oats
4 tbsp wheat germ (or use more oats)
100g wholemeal flour
½ tsp bicarbonate of soda
½ tsp baking powder
pinch salt
Instructions
Preheat the oven to 180 C/160 C fan/350 F. Line two baking trays with baking paper.
In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachments, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats and wheatgerm followed by the flour, baking powder, bicarbonate of soda and salt.
Take about two teaspoons of dough and roll into a ball. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4cm wide. Repeat with the remaining dough, leaving a few centimetres between each ball as they will flatten and spread as they bake.
Bake for 10-12 minutes until golden brown and the kitchen smells like toasty oats. Remove from the oven and leave to cool on the tray for a few minutes then transfer to a wire rack. Don't worry if the biscuits feel slightly soft; they should firm up and become crunchy as they cool.