McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

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With one tablespoon of the golden syrup replaced with honey, two packet of dark chocolate chips, one of milk chocolate chips and a decent handful of chopped mixed nuts. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress. Wrap them carefully, or freeze in a sealed tub to avoid freezer burn, and defrost slowly in the fridge when you are ready for them. If you like your biscuits very crunchy, go for a thinner uncooked biscuit, and bake for a bit longer. Tried this with buckwheat flour and tapioca starch – they spread a LOT, but were still delicious, and the good news is, now I know how to make gluten free florentines 🙂 I am committed to making these gluten free as pictured…I am willing to bake (and eat!

I like the distinction of “biscuit”, though, because I feel like the crisp kind of dunking entity is different than the warm, chewy entity.I have to say, I was incredibly tempted to make the soft-serve frozen yogurt (which uses egg whites to create the right texture…oooh) and the jam-packed doughnuts, too. I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking.

Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.That step is completely optional, as is actually coating them with chocolate – plain HobNobs are a thing – but, to be honest, why would you go for plain if there’s a chocolate option? Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Repeat with the remaining dough, leaving a few centimetres between each ball as they will flatten and spread as they bake. Hello, I don’t know if you are ever going to read this but I just wanted to thank you for this delightful recipe for my new favorite biscuit: Hobnob. Next time (yes, definitely there will be a next time), I’ll add cinnamon and maybe other warm spices to the dough along with some salt and maybe even vanilla.