These are my all time favourite biscuits 😉 I just adore them! so does my family ❤
Now when I say biscuits I mean actual crunchy biscuits which are what in the US is probably known as cookies, a crispy crunchy cookie at that, not like what is known there as buttermilk or dinner type fluffy ‘biscuits’. Those are something else entirely.
These are a lovely marriage of a buttery shortbread type Digestive biscuit meets oaty Hobnobs. The PERFECT biscuit in my world!
I took my favourite aspects of three of my favourite biscuits: Walker’s Shortbread, Mcvities Hobnobs and Digestive biscuits and blended the three into one ultimate biscuit/cookie.
These biscuits can very easily be tweaked, making them more Hobnob-y or more Digestive-y (I sound like a kid! 😂) and I’ll write how to do that in the notes below the recipe.
But for now we have these:
The biscuits are super easy to make and come out perfectly every time. They use simple everyday ingredients that you probably already have and take no time at all.
I used a simple base of butter, flour and sugar. The butter is melted then added to the dry ingredients, along with some leavening agents, baking powder and soda, golden syrup or honey and salt. Blend it all together until you have a loose dough. I added a few splashes of milk to sort of bind the dough together, not alot, just enough until the dough can hold itself together.
Roll it up, shape into discs about 1/4 inch thick and you’re good to go.
These babies barely need time in the oven, only about 8 to 9 minutes until golden. Allow them to cool slightly on the tray and as they cool they will harden becoming wonderfully crunchy and delicious.
I’m going to go make a double batch of these and make them bigger! 😉
My favourite! Hope you guys love them as much as I do ❤
Makes 20 to 22 biscuits.
- 1 1/4 cups (150gms) flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons (6 tablespoons/75gms) sugar**
- 1 1/4 cup (120gms) rolled oats
- 3/4 cup (150gms) butter
- 2 tablespoons golden syrup (honey can be substituted)
- 1 – 2 tablespoons milk, as needed
- Preheat oven to 170C. Line a baking tray with baking paper. In a saucepan, melt butter until almost melted then remove from heat and whisk to melt completely. Add in the golden syrup/honey and whisk smooth.
- In a bowl, whisk together the flour, salt, baking powder and soda and oats until well combined. Make a small well in the centre and pour the butter/syrup mix in. Slowly fold dough into itself until a loose dough forms. Add some milk 1/2 teaspoon at a time, to moisten, until the dough *just* holds itself together. I recommend using your hands here to make sure the dough doesn’t get too wet, the dough should be on the dry side.
- Divide dough into balls and flatten each one slightly until about 1/4 inch thick. Try and keep them smooth and round.
- Place on prepared baking tray and bake for 8 to 9 minutes until cooked and slightly golden brown. Allow to cool slightly on the tray, as they cool they will harden, before storing in an air tight container.
*Flour can be replaced with whole wheat flour for a more authentic Hobnob biscuit or use a mixture of both white and whole wheat flour for a classic Digestive biscuit.
**Soft brown sugar can be used instead again to make them more as a Hobnob biscuit.