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We all knew it was only a matter of time until I made a homemade version of a hobnob. This is now one of my favourite biscuits recipes I have ever written, and I can’t stop making them.<\/p>\n
So, I have made and published countless biscuit recipes over the years, from a New York style cookie, to raspberry cheesecake cookies, to banoffee cookies and more. However, when it comes to the real classics, I have done many.<\/p>\n
My homemade bourbon biscuit recipe is very popular, even with myself making it again last week because I craved a batch. My homemade jammie dodgers has been on this blog for years and years, and I still make them. My fifth book Classic<\/a> has my homemade oreo biscuit recipe in, and my third book Everyday<\/a> has my homemade custard creams in. My favourite however, A HOBNOB. <\/p>\n I am genuinely not just saying I love hobnobs for the sake of it, I promise. I always have a biscuit jar in my kitchen, just incase I want a little snack or someone wants a biccie with their cup of tea, and it’s always hobnobs. The delicious oaty biscuit, sometimes topped with chocolate depending on which packet you go for, they are SO GOOD. <\/p>\n If you are from the UK, you will undoubtedly know what a Hobnob is.. they have been around the 80s, and they are great. If you haven’t managed to have a hobnob before, they are basically an oat biscuit merged with a flapjack style digestive biscuit. They are packed full of flavour, they are great for dunking, and they are also great to make yourself at home. <\/p>\n This biscuit dough is naturally egg free, which is super handy for those who don’t eat eggs. It’s a relatively simple recipe and pretty easy to mix together. I do use my stand mixer, but you definitely don’t need one to be able to make them. <\/p>\n This cookie dough does come together like most doughs do. I beat together the butter, sugar and syrup and then add in the oats, bicarbonate of soda, salt and flour. If you don’t have an electric mixer, it will come together, you just need to give the mix a little bit of welly to make sure it combines. <\/p>\n Once prepped, I portion the cookies. When portioning these cookies to make them as accurate as possible, I use this scoop<\/a>. It’s a 4cm scoop<\/a> so smaller than the normal one I use for cookies as I purposely wanted to make the cookies more accurate in size as well. If you don’t have the scoop, you can just use a heaped tablespoon of cookie dough. I roll them lightly into balls.<\/p>\n Once they are portioned, you want to flatten each cookie down onto lined trays. You don’t have to flatten them, but to get the more classic size and shape of a hobnob it’s best to flatten them a bit. I usually squash the cookies down by half, and having made sure each cookie was already in a ball they should retain their shape once baked. I bake in the oven for 12-15 minutes, and then let them cool fully. The longer you bake them, the crunchier they will be. I generally go more for the 15 minutes for the crunchy texture. <\/p>\n This is going to be a bit of a marmite subject I bet, but do you prefer yours plain, or with chocolate?! I love the milk chocolate ones personally, even though generally I prefer a dark chocolate coated biscuit. There is something about the milk chocolate hobnob that I completely and utterly adore… so I added milk chocolate to mine. <\/p>\n You can of course leave the hobnobs plain, but if you want to add chocolate, I find it best to melt the chocolate down until smooth, and then spoon a little onto the bottom of each cookie. I use the bottom (the side that was baked onto the tray) as it’s a super flat surface, perfect for the chocolate. I use a teaspoon or so’s worth of chocolate, and spread it slightly, to the edges, but you can dunk them if you prefer it’s just slightly messier. <\/p>\n If you want the chocolate to have a little pattern, you can let the chocolate set slightly and then use a fork to create a pattern in the chocolate before it sets fully. It’s also good to add a little vegetable oil or coconut oil (1tsp or so) and stir in slightly if you don’t want the chocolate to set firmly. I of course didn’t temper my chocolate, but you can if you want. <\/p>\n You can set the chocolate in the fridge for speed, or room temp is fine, it may just stay a little softer. <\/p>\n Here is a little how-to make this recipe free-from. I haven’t always tested these this way, so this is a guide for those who bake free-from on the regular or want to try something new. Inevitably changing the core recipe can create changes in texture and end result due to differences in ingredients. <\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/06\/Hobnobs9-2-534x800.jpg\")
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<\/p>\nHobnobs <\/h3>\n
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<\/p>\nBiscuit Dough<\/h3>\n
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<\/p>\nMaking and baking the cookies<\/h3>\n
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<\/p>\nChocolate or no chocolate?! <\/h3>\n
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<\/p>\nHow to make this recipe Free-From<\/h3>\n
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<\/p>\nTips & Tricks <\/h3>\n
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<\/div>\n\n\n\t\n\t\tHomemade Hobnobs!<\/h2>\n\t\t
<\/div>\n\t\tA delicious homemade version of an iconic classic biscuit, the Hobnob. This homemade hobnobs recipe is easy, tasty and moreish.<\/span><\/div>\n