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Homemade Chocolate Hobnobs

4.56 from 78 votes
Enjoy a traditional store-bought cookie at home with my Chocolate Hobnobs recipe. You'll love the oaty crunch and lovely chocolate of these biscuits.
Homemade Chocolate Hobnobs - why buy store bought when you can make these delicious biscuits at home?

Hi Bold Bakers!

I thought I would bring some Irish flavor to my desserts and share with you a biscuit that is very popular on the Emerald Isle–Homemade Chocolate Hobnobs.

They are best described as an oaty shortbread with chocolate on top. Biscuits in Ireland are not the same as the soft American biscuits, they are a cookie. However cookies can be soft and chewy where as biscuits are mostly crips and crunchy, with no softness.

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Biscuit are made to be enjoyed with a cup of tea. Dunking them in your tea is what softens them. The Irish are a nation of tea drinkers.

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Tea is consumed morning, noon and night in my house. Even living in the States now I still carry on the tradition and have tea time everyday around 3 o’clock. I sit down, watch my stories and have a cup of Irish tea.

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I love making homemade versions of baked good that are commonly bought in the store. I have a fantastic recipe for Homemade Graham Crackers that taste just like the real thing.

Homemade Chocolate Hobnobs

4.56 from 78 votes
Enjoy a traditional store-bought cookie at home with my Chocolate Hobnobs recipe. You'll love the oaty crunch and lovely chocolate of these biscuits.
Author: butterbaking.com
Servings: 20 Hobnobs
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Enjoy a traditional store-bought cookie at home with my Chocolate Hobnobs recipe. You'll love the oaty crunch and lovely chocolate of these biscuits.
Author: butterbaking.com
Servings: 20 Hobnobs

Ingredients

  • 8 ½ tablespoons (125g / 4oz) unsalted butter
  • cup (80g / 3 oz) brown sugar
  • 2 tablespoons golden syrup
  • cup (100g / 3½ oz) porridge oats
  • cup (100g / 3½ oz) wholemeal flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ - 1 teaspoon sea salt , to taste
  • cup (100g ) chocolate
  • 2 tablespoons ( 30g / 1 oz) unsalted butter

Instructions

  • Preheat the oven to 350 F /180 C and line a few trays with parchment paper.
  • With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy and smooth.
  • Add the golden syrup and beat until it's incorporated.
  • On a low speed, mix in the oats, flour, baking soda, baking powder and salt.
  • Once the dry and wet ingredients are evenly combined bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes.
  • Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the cookies for spreading.
  • Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.
  • Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water or in the microwave.
  • Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon.
  • Once the chocolate has slightly set swirl your spoon across the chocolate working your way down the cookie in the shape of a figure eight. This will create that beautiful classic hobnob look!
  • Allow to set before enjoying/dunking into tea.

 

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Comments & Reviews

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Jojo
Guest
Jojo
4 months ago

I’ve always been a disaster at biscuit making, but this recipe was fab.. they turned out perfect! Thank you

kelly
Guest
kelly
1 year ago

What may I ask are porridge oats? Canada here. Quick oats, one minute oats, large flake oats, steel cut oats? I want to purchase the correct oat for best success ! Thanks very much excited to bake these! Kelly

Eric Forsyth
Guest
Eric Forsyth
11 months ago

Looking forward to trying out this recipe! Hobnobs are Scottish, though!

Michelle
Guest
Michelle
9 days ago

I had the same problem as others, turned into a very thin crispy biscuit rather than a ‘hobnob’, tasted nice but nothing like a job in texture wise

Brendan McAdams
Guest
Brendan McAdams
1 month ago

Really excellent! I used 1 tbsp each light and dark corn syrup, and think you need 2x the chocolate, but otherwise wonderful. Thank you!

PinkBerry
Guest
PinkBerry
1 month ago

Hi! I added everything and ended up with a crumbly mixture 🙁
It was very difficult to shape into biscuits. I did not have a lot of butter at hand so I used 3oz oil and a few tablespoons of butter…that was the only change.
Could you tell me where I might have gone wrong?

Rooqoo
Member
Rooqoo
2 months ago

I live in Switzerland where we can’t get hobnobs! And I miss them!
This recipe was glorious! I had to sub cane sugar for brown sugar, and maple for golden syrup, because these are also not available here. And I simply didn’t have chocolate! And I chucked in an egg on my second try so that I could cut them out, but the results were great!!
And they passed the dunk test… ‘AGAIN!!’

tideroll
Member
tideroll
2 months ago

First time hobnobs

Member
Cerys Thomas
2 months ago

I made these yesterday, they turned out perfectly. I’ve submitted a picture for approval.
I swapped out 20g of the brown sugar for 20g caster because I’m not a fan of brown sugar.
I also made the chocolate with 200g chocolate and 50g butter because I didn’t think it would be enough, and I was right – I wanted a thick layer on top! Smashing recipe 😊

Member
Jessica Baker-Clark
2 months ago

Lovely. Have made a white chocolate version for my workmates 😊

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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