Homemade Hobnobs
Very buttery, flaky, oat shortbread cookies with a milk chocolate coating.
Servings 24 cookies
Cost 5
Ingredients
- 1 ¼ cups oats (120 grams)
- ¼ cup plus 2 tablespoons all purpose flour (50 grams)
- ¼ cup plus 2 tablespoons whole wheat pastry flour or one of the alternatives in the Notes section (50 grams)
- ½ teaspoon baking powder 2.25 ml
- ½ teaspoon baking soda 2.25 ml
- ¼ cup packed brown sugar (50 grams)
- 2 Tablespoons granulated sugar (25 grams)
- 9 tablespoons salted butter (add ¼ to ½ teaspoon salt if using unsalted) (130 grams) European style like Plugra works well
- ½ tablespoon corn syrup or better yet, Lyle's Golden (15 ml)
- ¼ teaspoon vanilla
- 4 oz milk chocolate Cadbury
Instructions
- Preheat oven to 350 F (180 C).
- Process oats in a food processor until fine. Add both flours, baking powder and baking soda and pulse to mix. Add both sugars and pulse to mix again. Add cut up butter and pulse processor until mixture is coarse and sand-like. Add the corn syrup and vanilla and pulse some more. Mixture will look very dry.
- Empty into a wide mixing bowl and shape into two big balls. Press each ball into a disk and place between sheets of waxed paper. Roll one of the disks to about a ¼ inch thickness. Using a 2 inch round (or slightly smaller) cookie cutter, cut out circles. Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned.
- Let cool slightly on the cookie sheet, then carefully transfer to a rack to cool completely. They will be delicate while warm.
- Melt the milk chocolate in a bowl set over a saucepan of barely simmering water. Spoon melted chocolate over cookies. When milk chocolate is partially set, drag a toothpick through it and make a Hobnob like pattern.
Notes
**You can use regular whole wheat flour, but weigh out 50 grams. Another great alternative is to skip the whole wheat pastry flour and use an extra 40 grams of all-purpose flour plus 10 grams of wheat germ.