"These homemade hobnob cookies are a delicious cross between oatmeal cookies and digestive biscuits. A copycat of the British classic McVitie's Hobnob biscuits, the honeyed oat cookies are crisp with a rich flavor. And, if you like, glazed with a layer of dark chocolate to finish them off. A few notes: Honey makes this hobnob recipe downright delicious, but if you have a stash of butterscotch-y Lyle's golden syrup, feel free to swap it in."
"Make sure to use old-fashioned rolled oats, not quick oats, which would absorb too much liquid and make these cookies taste dry and pasty. The golden-brown, crunchy oat biscuits are perfect for dunking in a cup of tea. If you're making the chocolate hobnobs, we find semisweet chocolate the best choice for flavor, but high-quality milk chocolate or white chocolate (we always recommend using a chopped-up bar instead of chocolate chips) also works."
Homemade hobnob cookies combine the chew of oatmeal cookies with the crunch and flavor profile of digestive biscuits. Honey or Lyle's golden syrup contributes butterscotch notes and sweetness. Old-fashioned rolled oats are required because quick oats absorb too much liquid and cause dryness and a pasty texture. The cookies bake into golden-brown, crunchy oat biscuits that are ideal for dunking in tea. Optional dark or semisweet chocolate glaze complements the oat flavor; high-quality milk or white chocolate can substitute. A chopped chocolate bar provides better texture than chocolate chips.
Read at www.bonappetit.com
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