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.

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.

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.

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

4.57 from 171 votes

Print Recipe

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: Hobnobs

Prep Time 5

Cook Time 45

Total Time 50

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: Hobnobs

Ingredients

8 ½ tablespoons (125g / 4oz) unsalted butter
⅓ cup (80g / 3 oz) brown sugar
2 tablespoons golden syrup
⅔ cup (100g / 3½ oz) porridge oats
⅔ cup (100g / 3½ oz) wholemeal flour
½ teaspoon baking soda
½ teaspoon baking powder
½ - 1 teaspoon sea salt , to taste
⅔ 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

4 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

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Jojo

3 years ago

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

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Eric Forsyth

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

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Lynn McGinnis

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

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

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

Sally Gabriel

4 months ago

Tried these for the first time today – super yummy and so like the shop bought. Think I will use milk chocolate next time rather than cooking chocolate. But they came out sooooo well. Thank u

Kelsie

6 months ago

Made some of these this week, they are so delicious, they remind me a little of Arnotts kingston biscuits here in Australia. For the topping I just used straight dark tempered chocolate – set nice and firm and was delicious! Thanks Gemma

Lisa

I truly love following your blog! I set out to make this recipe, but ended up with a few replacements: I only had 6 oz of soft butter, so added 3 T tahini, used brown rice syrup for golden syrup, coconut sugar for brown sugar, and sprouted whole wheat flour for the “wholemeal” flour. I also put choc chips in the cookie b/c I didn’t want to mess with melting. Not sure if you would still consider them “hobnobs” but my husband loves them!