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Homemade Chocolate Hobnobs

4.64 from 115 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

4.64 from 115 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.

 

Submit your own photos of this recipe

13 Images

Kesia

Kesia

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Lauranne

Sondae

Jessica Baker-Clark

138 thoughts on “Homemade Chocolate Hobnobs

    1. Hi Anita. It’s a thick, smooth golden-colored syrup made from cane sugar. It has a light caramel flavor and not as sweet as corn syrup. Porridge oats are cut or ground oats. I hope this helps.

    1. I haven’t tried it, Aubrey. Technically, you can, but know that when you change an ingredient, you also change the result. The texture will be different for sure, as well as the flavor.

  1. Hobnobs are So Delicious. This is the first time I’ve had them. When my husband says, I’m not sure. I’ll have to do quality control with another 3, I know he Loves them. I might have to switch these with the No-Bake peanut butter cookies for my on-the-go breakfast. I’m glad the batch only makes 20 cookies. Yours looks fantastic and I know look like the real thing but I’m going to be looking for them at Heathrow just to compare the look of mine. Have a Great weekend! Oh, did it rain yesterday in Ireland on St Swithin Day?

  2. Why am I preheating an oven then making the recipe then waiting 20 minutes!?! It doesn’t take that long for an oven to come to temperature

  3. 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

    1. Hi Michelle,
      I am wondering if you changed any ingredient. Hobnobs are usually crisp, it is a biscuit, not a cookie. You may already know this so forgive me if you do.
      Changing a recipe, including reducing sugars can affect the result, also the temperature of the ingredients and of the oven.
      I am sorry you were disappointed with this recipe,
      Gemma 🙂

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

  5. 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?

    1. Hi there,
      and the changes caused this to happen, I am sorry. Oil does not set up like butter in a recipe, it remains liquid until it is combined in the bake with the other ingredients, it cannot set up as butter does. However, if you spoon this in heaps onto the pan it should still bake well as the sugar caramelizes. Use it somehow. Press it into a pan and bake it off like a traybake, that will work too, or bake it and use it as a crumble topping. Do not waste it, it is salvagable,
      Gemma 🙂

    2. Probably the whole not having enough butter and using oil instead situation .. would of made the best crumbly topping for a cheesecake though !! Yummmm

  6. 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!!’

  7. 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 😊

    1. Hi Cerys,
      thank you for this lovely review. I will take a look at the photo and post is soon. Yes, you are right, you can make these as chocolaty as you like, and personally, I like!
      Gemma 🙂

  8. I I made these, followed the directions exactly. They spread out very thin after 5 minutes in the oven. I am not sure why. They are like a thin crisp, rather than a Hob Nob. Help!

    1. Hi Patricia,
      I am mystified by this, this recipe would not usually spread. All things being the same as the recipe the things which may affect the bake are the heat of the oven and chilling of the dough.
      Golden syrup is a thick caramelized invert liquid sugar, it is low in moisture to a point, when it goes into a hot oven it begins to caramelize to hold the ingredients in shape to give it a good start.
      Real butter too is low in moisture, soft tub style spreads do a different job, they are hydrogenated oils so behave differently in a bake.
      You will see I am trying to puzzle it out, it has something to do with some or all of the above I think.
      Try again Patricia, some little thing unbalanced your recipe this time,
      Gemma 🙂

      1. I live in a British Overseas Territory. All of my ingredients are British. I weighed the butter (Kerrygold), but not the dry. I will weigh everything next time. Maybe it’s that I live at sea level? I have an oven thermometer and always use it. I chilled the dough overnight, wrapped. I am going to try again, these taste so good. Thanks for the advice.

        1. Hi Patricia,
          Thank you for getting back to me. Sea level will not affect the baked goods, most recipes are designed for this.
          Kerrygold, well, what can I say – could nor be better.
          I am thinking there may have been something slightly off in the flour measurement, a little can make a big difference.
          I hope this gets this recipe just right for you now,
          Gemma 🙂

  9. Omg!! Gemma thank you so much for your buttermilk biscuit recipe…Mine came out just like yours..you truly are the best..

    1. Hi Maggie,
      I think if you bake from frozen it will be advisable to flatten then slightly before baking. They will defrost quickly, the danger in leaving them in balls is that the outside will set up fast and the inside will break out as the steam builds internally. Other than that, I cannot see why you cannot do that.
      Give it a go!
      Gemma 🙂

    1. Hi Maria,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out. So, when you are making cookies there are a few things you need to pay attention to:
      1. changing the recipe – such as substituting the eggs – will have an effect on the recipe.
      2. when you have mixed the dough it should be a soft dough, not a wet one. If it is wet then add a little more flour until it comes together in a clean ball.
      3. The sugars matter, but sugar can become a liquid ingredient too when heated – reduce these a little if the dough is spreading – perhaps remove 2 tablespoons of each sugar from the recipe.
      4. Chill the dough – this is so important for cookies, it helps to keep the shape in the oven.
      5. ALWAYS preheat the oven, a cold oven will do exactly as you describe.
      I hope this is of help,
      Gemma 🙂

    2. I reduced the golden syrup from 2 TBSP to 2 tsp and it still spread a lot but it set up before it became a solid sheet of hobnob!

  10. 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

    1. Hi Kelly,
      I understand the confusion. The type of porridge oats you buy, how they are labeled, depends on how much they have been processed. All porridge oats have been processed to some degree.
      Pinhead: This is a coarse, almost gritty, oatmeal. Ideal as an addition to soda bread or oat cookies.
      Rolled oats: These are steel cut oats that have been softened with steam and then rolled to produce flakes. They come in a ‘Jumbo size’ taking longer to cook, or a smaller size which cooks quicker. The shape of the oat flakes is distinct.
      Quick oats: These have been processed twice at least, which allows them to cook quickly in the microwave for instance.
      Oat flour: this is usually rolled oats, blitzed in a food processor, sieved and used as flour in baking. This can be certified as gluten-free in your store.
      I think the large flaked oats would work well in this recipe, they have been sufficiently processed to work with the other ingredients. quick cook oats are great for the no bake recipes.
      I hope this is of help,
      Gemma 🙂

      1. Hi Gemma, Finally getting back to let you know how fantastic, the cookies are!! I have made them countless times in the month and a half I since I first tried the recipe. They are always a hit with those new to hobnobs as well as those familiar with the McVittie Hobnobs. Well done on this recipe Gemma. Thanks Kelly

        1. Hi there,
          Mc Cann’s make a variety of oat styles – from Instant oats to Pinhead, to Old Fashioned Steel-cut oats. This last one is the one is also described as Porridge Oats and is generally used in the Hobnob recipe. If all you get are instant oats then that is ok too, they tend to break down in the bake a bit more.
          You are not thick, but these cookies are <3
          I hope this is of help,
          Gemma 🙂

      1. Hi Dee,
        see my recipe here for a golden syrup sub (https://www.biggerbolderbaking.com/perfect-golden-syrup-substitute/).
        This is a different thing to maple syrup, which is a natural sugar.
        Golden syrup is an invert sugar, really useful for all sorts of baking but particularly for cookies which require a crisp finish.
        In the UK and Ireland, it was commonly used in steamed sponge puddings, placed in the pudding basin, sponge on top and steamed. Really old fashioned very delicious comfort food <3
        Gemma 🙂

  11. Hi Gemma,
    I made these cookies with my son as part of a home school , home ec./geography/culture lesson on Ireland. We were skeptical about the taste with the wholemeal flour, but were amazed with the final taste test! We substituted light corn syrup for the golden syrup, and light brown sugar for the brown sugar. They thinned out a little more than expected, but they were delicious non-the-less. We will definitely be making these again. Thanks for sharing your knowledge and culture! We love watching your videos as well.

    1. Hi Dani,
      I got a recipe here today from a bold baker, and I intend to try it when I get a moment.
      I think you can use honey, a light liquid honey will do it for you. Agave may work too, though I have not tried that. It is important that whatever you use can caramelize, as that is what gives these cookies their crunch.
      I hope this helps,
      Gemma 🙂

    2. Golden Eagle Table Syrup was always on our table when I was younger. I do not know if it is still around, but it would fit the bill here.

    3. You can sometimes find it at English or Irish shops. Also, shops such as Whole Foods, Sprouts, and occasionally Walmart or Kroger do carry it. Was shocked to see it, but it has been popping up here and there.

  12. Made these tonight using, 9 grain gluten free flour, which can be used 1 – 1 replacement for whole wheat flour, (I had run out of my golden syrup and had not made another batch yet) and I found that the flavor of 1 part honey, 1 part maple syrup & 1/2 part molasses tastes almost like homemade golden syrup. Tomorrow is my day to make another batch of it. I digress, the biscuits turned out wonderful! Crisp and tasty! Although my grandson and daughter will receive most of them tomorrow as a gift. I had these as a youngster and (devoured) adored them. But..over the years I had forgotten this simple beautiful biscuit. Thank you for bringing it back ????????

    1. Hi Lauraanne,
      Thank you for this lovely description of how you rocked this recipe up! Well done you. It is true to say that you can do anything when your instincts are good, and yours certainly are. We now need to hear how you make your homemade golden syrup! This is a rare find here in the US, one worth getting to know.
      Good to have you baking with us,
      Gemma 🙂

      1. Gemma here is my recipe of Golden Syrup I have used a long time. It took me a bit to write it out lol, the only thing I use are the amounts of the ingredients!

        Golden Syrup
        Prep Time : 10 mins
        Cook Time: 45 mins to 1 hour
        Makes: more than 500 grams

        Ingredients:
        100g or 1/2 cup Sugar
        4 Tbsp Water
        300g or 300ml or 1 + 1/4 cups Boiling Water
        500g or 2 + 1/2 cups Sugar
        1 slice of a Lemon (helps prevent crystallization)

        Instructions:
        Be sure to have everything ready, especially the boiling water you will need.

        In a heavy bottom sauce pan, add 100 grams of sugar and 4 Tbsp of water. Stir just until the sugar is dissolved.

        Heat to a simmer over medium-low to medium heat. Be sure to watch it close, it may not look like anything, then all of a sudden it will be a different color, can take 10-15 minutes to become golden. (during this time, don’t stir or touch the pan; let it be, or it will crystallize).

        Once it is a warm golden caramel color (remember we don’t want it too dark), slowly add in the boiling water. It will splatter & steam so be careful.

        Now put in the 500 grams of sugar and let it come back to a simmer. You don’t need to stir it in, it will melt as the heat rises, but if you must, stir just a bit after adding the sugar.

        Now add the lemon slice into the syrup.

        Once all of the sugar is melted, turn the flame to a very very low low flame & simmer for 35-45 mins (no more than this). The mixture will still look a bit watery, but, be assured, once it cools it will thicken.

        Now remove the lemon slice and set your syrup aside to cool down completely.

        Check it in a little while and it will be thickened into a golden syrup. Put it in a sterilized container and store it in your pantry for many months. (If you can keep it that long)! Do not put it in the refrigerator!

        Note:
        If you find it’s too thick after it cools down completely, (before you put it in its container), put it back on the burner, very low heat again, stir it just to mix it with a little bit more boiling water in the pan then simmer for a few extra minutes not stirring it! Remove from heat, let cool. Then put the syrup into its container.

        1. Hi Lauranne,
          Thank you, and others will thank you too for this. Olivia and I will try it here too.
          I appreciate the effort to write it out, it is a big job, I know this too well.
          This is really wonderful, thank you once again,
          Gemma 🙂

    1. Golden syrup is an invert sugar, a mixture of glucose and fructose, so made with all sorts of sugars, and not like glucose at all, more caramelized. Different from corn syrup, is essentially a glucose sugar syrup. The source of the sugar can be corn/maize/rice/wheat/cassava etc.

  13. I’m in Australia eating McVities Hobnobs after dinner. I’m so glad to have found this recipe and can’t wait to try them.

  14. Ok, so, I made them, and they turned into tuiles! They spread so thin! They smell wonderful and I’m sure they taste good, but they look nothing like the pictures. I chilled the dough for 20 minutes and did my ingredients by weight. What might I have done wrong?

  15. Hi I made these hobnobs with and without choc mint. Both fantastic and easy to remember. Took pics but don’t know how to post them.

    1. Hi Robin,
      Thank you for this kind review of this recipe, and for telling us about your own flavors.
      I would be delighted to see your photos. At the bottom of the recipe there is a SUBMIT your own photo button. You can follow the steps there.
      good to have you baking with us,
      Gemma 🙂

  16. I had a street stall to bake for yesterday. I had never heard of Hobnobs before, but I thought that I’d give these a try – fortunately I kept a few to try at home. These are wonderful and will definitely be a regular at our house from now on !

    1. Yea!
      Good for you, I love the idea of the street stall, well done, what fun!
      May bake sale went really well too, very happy with the outcome, thanks to all who supported it,
      Gemma 🙂

        1. Hi there,
          Thank you, we had a great day, such fun and raised a lot of money which will be doubled by our sponsors. I hope you had a great day too, it is a lovely community thing to do, it cannot fail really.
          Good to have oyu with us,
          Gemma 🙂

  17. Made these today just as written,(well almost, can’t get golden syrup here ) used light corn syrup. They are amazing!!!! Can’t stop eating them..Thank you Gemma, I love your blog..making your Irish soda bread and Dublin Coddle for St Patrick’s day.!!! Now what beverage would apply?!!! Oh yes I know, anything in a Jamisons bottle..

    1. Haha!
      Yes, and Dublin coddle was really a meal from the Liberties, so close to the Guinness factory, so, you can opt for that, if stuck of course.
      Otherwise ‘Jemmy’ as it is called!
      I am happy to hear about the hob nobs! I did not try the corn syrup, and I know that Tate & Lyle are missing a trick in the US!
      Gemma 🙂

  18. Hello Gemma,

    Ever since I came upon your website I have made these decadent hobnobs almost every weekend, is it possible for you to make a video for this specific recipe, where I live in Montréal, quebec, Canada, it is very easy to find all the right ingrédients for this recipe, I just love to see you cook and bake!
    Thank you for sharing your delicious recipe!

    1. Hi there,
      good! I am really happy you like this recipe.
      We may indeed make a video of this recipe, there are a few bonus recipes here on the website, which are not on YouTube, but it is a good idea.
      good that you are here with us in beautiful Montreal.
      Gemma 🙂

  19. I forgot to rate these in my last comment/question! LoL While I really want to give it five stars, for some reason it will only let me rate 4…Truly if I could, I’d rate it 10! ⭐️⭐️⭐️⭐️⭐️

  20. Hi Gemma 🙂
    We love these biscuits and I bake them frequently now! They couldn’t turn out more perfectly when the recipe is followed exactly. I ordered Golden Syrup online as it’s not found here locally and the difference between using the golden syrup versus honey or maple syrup was so worth the order!
    The recipe states to refrigerate for 15-20 minutes prior to baking. Which is usually never a problem.
    However, if I want to make the dough ahead of time to bake later in the day when I get home, will refrigerating for a longer period affect the end result? I’d really hate to ruin a good thing!

    1. Hi Zenia,
      Yes, you are right, the golden syrup is so worth it! It is an invert sugar, heading for a caramel, and is very delicious!
      you are also right in that following a recipe precisely really matters, especially for bakers who are not experienced. Experienced bakers know how to substitute without any problems. you can certainly leave this dough in the fridge, well wrapped, for a few days really. All will be well.
      Well done you,
      Gemma 🙂

  21. Really wanted to make these cookies but cannot find these ingredients: golden syrup, porridge oats, wholemeal flour.
    Have even travelled to a Trader Joe’s & a Whole Foods and don’t see them on the shelf. Can you suggest a substitution?
    Thank you.

    1. Hi Marilyn,

      So for the golden syrup you can use maple syrup. And porridge is oatmeal so buy any oatmeal oats.

      Wholemeal flour is whole wheat flour that you can find at Vons, safeway, tj’s or whole foods.

      Hope this helps,
      Gemma.

  22. I made this recipe a few weeks ago and followed the recipe exactly. The cookies spread out quite a bit, but were still delicious. I made them again today and increased the whole wheat flour to just scant of one cup. Perfection! Absolutely delicious and better than the real thing! Thank you so much for this recipe!

    1. Hi Pamela,
      Thank you for letting us know the adjustment you made to this recipe, well done, it sounds like it was perfect.
      Flours in different places behave in different ways, depending on how, when, where and type of wheat being milled, so there can indeed be variations in how liquids are absorbed.
      Good to have your input here,
      Gemma 🙂

  23. Hi gemma. Am excited to do this. Ingredients very aimilar to my home famous oatmeal cookies beem baking for yours. However been using corn oil instead of butter. My question tho is would powdered chocolate work as well? Thanks so much for your generous heart sharing what you enjoy in IRELAND!!!! My bucket list! Have you come across the book ‘
    “Angelas ashes” and “Tis” by an irish author! Love him!

    1. Hi Chit,
      Yes, Angela’s Ashes is certainly a very well know book, by a man called Frank McCourt, who sadly died in recent times. A reflection of a very bleak time in our little country, we have moved on from that, in general.
      I am not sure how you would use thr powdered chocolate for these cookies, apart from in them, it would not have been usual. In their first iteration they did not have any chocolate, and were just as popular really.
      I do hope you get to Ireland, it is a modern country now, full of life and a fun place to be, and see.
      Thank you for being in touch,
      Gemma 🙂

  24. Hi Gemma,
    many thanks for this wonderful recipe. In Germany we do not get Hobnobs but I knew them from literature and movies so I wanted to try and now I love them. Guess I will never buy any cookies in the store again now that I know your homepage.
    I use spelt as the wholemeal flour, by the way, and it works fine.
    Best, Pina

  25. Loved this recipe Gemma! Only complaint here was I only made one batch (I usually do this with all new recipes). Will Defoe double up next time. My wholemeal flour of choice is yours extra course which left the mixture a little dry but they cooked beautifully. Kids went overboard with chocolate decoration so might have to make a bit extra for next time.

    For me these are all store cupboard ingredients so they could be as easily whipped up when expecting guests too. Its a rainy day here in Cork so was lovely to spend it baking.

    Thanks again,
    Denise

    1. Hi Neicy,
      This may be a repeated response, the website was going through maintenance, and some of the comments vanished!
      good to know that you enjoyed this recipe, and good to know that you are in Cork! My Mum was born on South Terrace in cork, and this is her claim to fame!
      I am delighted you find this recipe useful, and it will be good for the lunch boxes too, perhaps without the chocolate!
      Thank you for being here with us, and for your contribution, we lwarn from each other here on BBB,
      Gemma 🙂

  26. Is it essential to use unsalted butter? Can you use ordinary butter and leave out the salt in the recipe?

    1. Hi Lynn,
      Yes, that is perfectly possible. We grew up with salted butter in Ireland, and it was commonly used in the UK too, so it is what I am used to, and what I use when I can get my Kerrygold!
      Gemma 🙂

  27. Hi Gemma – Can I assume that these biscuits are hard like our Aussie Anzac biscuit? I think I failed. The dough was quite soft and although I could roll them into balls they spread and were flat and chewy. I will try again tomorrow and be more careful with my ingredients.

    1. Hi there,
      Add more flour! This is due to the difference in flour in different places. A little more really changes this. The type of grain, where, when and how it is milled all affects how liquids are absorbed. I do hope this is of help to you,
      Gemma 🙂

    1. Hannah, good question!
      No, wholewheat/wholemeal flour is made from milled wheat.
      Oat flour is made from oats.
      The important thing to know is that oat flour is either gluten free, or very low in gluten, depending on where it is milled. Oat flour is a great addition to breads, but not great on its’ own.
      Yeast baking relies on gluten, and the gluten must be available, this is a problem with some coarse ground wholemeal/wholewheat flours, unless they have been processed for the purpose.
      Hope this helps,
      Gemma 🙂

    1. Hi allie,
      That is great, it is always goood to have a go to cookie recipe.
      Adding some seeds to the flapjacks is also a great idea, adding a huge nutritional punch too,
      Gemma 🙂

  28. Hi my bigger-bolder-baking “lecturer”!
    First and foremost, let me express my thankfulness to you for being such a creative and “tasty” chef. I am Sudanese living in Cairo, Egypt. I enjoy baking. I find great help from you in this regard as you make things so easy and fun by your demonstrative and illustrative skills and gift.

    However, my experience with the homemade chocolate hobnobs was a total failure! I followed your instruction precisely except for wholemeal flour and golden syrup which were substituted by all purpose flour and honey respectively. The other thing is the temperature. My oven has no temp marks nor do I have a thermometer instead! The result was a very thin (2.5 mm) thick and flattened pieces (3.5 in) diameter! I wish I could upload a picture of it in this comment.
    I can’t tell you how disappointed I was. Your invaluable advice will highly be appreciated. Thank you in advance, sweet Gemma.

    1. Hi there,
      Well, the problem is that you changed the recipe!
      Different flours have different relationships with other ingredients. I would expect what happened to you if I also used plain/all purpose flour.
      The honey is not so much an issue, but you need the bulk of the wholewheat flour for this recipe.
      There are other recipes here on the website which may suit you better, but this one depends on the wholewheat flour, sorry,
      Gemma 🙂

  29. Hey gemma,
    Two questions:
    1.can we substitute the wholewheat flour for normal flour?
    2. Is porridge oats the same as rolled oats?

    1. Hi Kesia,
      Good questions!
      Yes, but if you change the flour you will have a different biscuit/cookie.
      Porridge oats are the same as rolled oats, sometimes. Rolled oats look like little circles. some porridge, particularly the instant types have been processed to help them to cook quicker, and these are not so good for these recipes, but they will work to some extent if you cannot get rolled oats.
      Hope this helps,
      Gemma 🙂

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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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