I absolutely love biscuits, they’re probably my biggest weakness- if open a packet I can never just have one! Knowing that my love for the delicious crumbly yumminess isn’t likely to subside any time soon, I decided to make some biscuits that I could eat pretty much guilt free.
For me, the hobnob epitomises the British biscuit, the name itself refers to the rubbing of shoulder with the upper classes, (who even does that nowadays?!) But these oaty, crumbly biscuits with that sort of savoury sweetness are just perfectly British in their own right and compliment a lovely afternoon cup of tea.
The one downfall of shop bought hobnobs is the high level of glucose-fructose syrup in them (that’s the sugar that makes it possible to eat a whole packet without feeling full!), so I decided to remove all the refined sugar and nasties, and make my own from scratch.
Crumbly and oh so oaty, perfect!
Now a lot of healthy biscuit recipes that I’ve tried in the past were bland, strangely textured and left me feeling like I was better off not bothering. Knowing that I wanted to satisfy my biscuit craving in a way that wouldn’t make me feel like I was missing out, I played about with a mixture of ingredients until I felt that I’d successfully replicated the delicious crumbly texture and syrupy taste.
Attempting photographic artistry while wanting to scoff all the biscuits wasn’t easy…
Makes: 15 small biscuits Time: 30 mins (inc. prep)
- 1 cup wholewheat flour (226g)*
- 3/4 cup rolled oats (75g)*
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Just over 1/4 cup oil (if mix is too dry, add more)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- Preheat the oven to 180ºC (fan oven 160ºC) and line a baking tray with baking parchment.
- In a bowl, mix the flour, oats, baking powder and bicarb.
- In a separate bowl, whisk the oil, maple syrup and vanilla together with a fork.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Using your hands, make the mixture into a dough, adding a little more oil if the mix is too dry or a few more oats if it is too wet.
- Take about a ping-pong ball size bit of mixture and roll it gently in your hands until it all comes together.
- Press it into a flat shape (gently as it is quite a crumbly mixture!) that is roughly 1.5-2cm in depth.
- Place the biscuits onto the tray, as they don’t spread, they can be quite close.
- Bake for roughly 20 minutes or until the edges are a pale golden colour.
- Leave on a baking rack to cool.
*These can be made gluten free by using any sort of gluten free flour (I like buckwheat and its slightly nutty taste) and certified gluten free oats!
It has taken all my willpower not to eat all mine in one go and I am so proud of the fact that I still have some left! They make a delicious treat with a cup of tea in the afternoon, and I hope you enjoy them as much as I do!
IF YOU MAKE THIS RECIPE, LET ME KNOW WHAT YOU THINK!