Homemade hobnob cookies combine the chew of oatmeal cookies with the crunch and flavor profile of digestive biscuits. Honey or Lyle's golden syrup contributes butterscotch notes and sweetness. Old-fashioned rolled oats are required because quick oats absorb too much liquid and cause dryness and a pasty texture. The cookies bake into golden-brown, crunchy oat biscuits that are ideal for dunking in tea. Optional dark or semisweet chocolate glaze complements the oat flavor; high-quality milk or white chocolate can substitute. A chopped chocolate bar provides better texture than chocolate chips.
"These homemade hobnob cookies are a delicious cross between oatmeal cookies and digestive biscuits. A copycat of the British classic McVitie's Hobnob biscuits, the honeyed oat cookies are crisp with a rich flavor. And, if you like, glazed with a layer of dark chocolate to finish them off. A few notes: Honey makes this hobnob recipe downright delicious, but if you have a stash of butterscotch-y Lyle's golden syrup, feel free to swap it in."
"Make sure to use old-fashioned rolled oats, not quick oats, which would absorb too much liquid and make these cookies taste dry and pasty. The golden-brown, crunchy oat biscuits are perfect for dunking in a cup of tea. If you're making the chocolate hobnobs, we find semisweet chocolate the best choice for flavor, but high-quality milk chocolate or white chocolate (we always recommend using a chopped-up bar instead of chocolate chips) also works."
Read at www.bonappetit.com
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