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Homemade Chocolate Hobnobs

4.54 from 195 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?

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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

4.54 from 195 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 minutes
Cook Time 45 minutes
Total Time 50 minutes
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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kelly
kelly
5 years 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

Jojo
Jojo
4 years ago

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

Eric Forsyth
Eric Forsyth
4 years ago

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

Lynn McGinnis
Lynn McGinnis
3 years ago

Gemma, do you think almond flour could be substituted for the whole wheat meal?

Sally
Sally
2 years ago

Just made these. Delicious! Seriously good and really easy to make. I rolled the dough into a log, chilled it and then sliced biscuits off to bake, I made 18! I’ve not chocolate coated them this time but will try that another time.

Edith
Edith
3 years ago

Thank you for the recipe. I Love Milk Chocolate Hobnobs. I have been buying them online, but now I can make my own.

Marie
Marie
1 month ago

Made these – absolutely delish! Not too sweet and very moreish! I left half of them plain and the other half with chocolate and I must say, I’d rather have the plain ones – sans chocolat! Will definitely make these again. I loved them as a lot of US cookies tend to be very sweet (not like the ones we buy back in Ireland), but these were just right. I made them with maple syrup as I didn’t have any golden syrup and didn’t have time (or patience) to make the golden syrup – but will try making that another… Read more »

ekkytekky
ekkytekky
2 months ago

2 tablespoons of syrup definately too much, also the bicarb, measured accurately as first time trying this recipe,

Haylscat
Haylscat
4 months ago

1- can the dough be made in advance and frozen?
2- Can the cookies themselves be stores in the freezer?
Thanks! Excited to try them this week! Think I’m going to add a hint of salted caramel to the chocolate spread.

Chinelo
Chinelo
6 months ago

Hello Gemma, the brown sugar is it dark brown sugar or light brown sugar? Thanks – Chinelo

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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