HOBNOBS UK RECIPES

Steps:

• Preheat oven to 300°. Whisk flour, oats, baking soda, and salt in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in milk and honey. Turn off mixer and add dry ingredients; mix in with a rubber spatula.
• Spoon heaping tablespoonfuls of dough onto 2 parchment-lined baking sheets, pressing down lightly to flatten and spacing 1½" apart. Bake cookies until golden brown, 25–30 minutes (they will crisp up more as they cool). Transfer baking sheets to a wire rack and let cool.
• Do Ahead: Cookies can be baked 1 week ahead. Store airtight at room temperature.

Steps:

• Heat the oven to 160°C/140°C fan/ gas 3. Mix the rolled oats, flours and sugars with a pinch of salt in a mixing bowl.
• Put the oil and golden syrup in a large pan set over a medium heat and melt together. Remove from the heat.
• Mix the bicarbonate of soda and boiling water in a small dish, tip into the warm oil/syrup and stir to combine – it will froth up. Pour the mixture over the dry ingredients and mix to form a dough.
• Roll spoonfuls of the dough into walnut-size balls. Space them roughly 5cm apart on the prepared baking trays and flatten slightly with the heel of your hand.
• Bake for 10-12 minutes until deep golden brown. Remove from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool (see Make Ahead).
• Once cooled, spoon a little melted dark chocolate over each biscuit and spread with the back of a spoon, or use a knife or fork to create a ridged pattern (see tip).