Crunchy Oat Biscuits (Homemade Hobnobs)
Crunchy oat biscuits are my take on a classic favourite - think homemade Hobnobs with a perfectly crisp bite. They're really are so easy to make - no fancy equipment needed, just one bowl and a spatula.
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Servings: 18
Calories: 139kcal
Equipment
- 2 large baking sheets lined with baking parchment or silicone mats
Ingredients
- 150 g softened butter
- 110 g caster sugar
- 50 g golden syrup about 2 tablespoons
- 210 g jumbo oats old fashioned rolled oats
- 110 g plain flour
- ½ tsp baking powder
Instructions
- Preheat oven to 190°C (170°C fan)/ 375°F (325 °F fan)
- In a mixing bowl, cream together the softened butter and caster sugar.
- Cream in the golden syrup to mix well.
- Add half the jumbo oats, half the plain flour and the baking powder. Mix well to combine.
- Add the remaining oats and plain flour and stir again until your mixture comes together in a big ball.
- Divide into 18 equal size balls and place onto the baking trays leaving a fair bit of space between each one.
- Flatten the biscuit dough balls with your hand or a biscuit press (I use a burger press).
- Bake for about 12 - 15 minutes or until the edges start to turn golden brown.
- Leave the biscuits on the trays for 5 minutes before moving them to a wire rack. This helps them firm up without breaking.
- Store in an airtight container once completely cool.
Notes
- Oats - Jumbo oats give these biscuits their chunky texture and proper crunch. Avoid quick or instant oats, as they produce a softer biscuit. Baking tips
- Bring the butter to room temperature ahead of time.
- I use a hand held burger press to evenly flatten the biscuits for extra crunch.
- If your biscuits spread too much, chill the dough for 15 minutes before baking.
- Don't over bake your biscuits, they will crisp up as they cool. If they are too soft after cooling, you can always pop them back in the oven for 5 minutes.
- Use two baking trays and don't overcrowd the tray as they spread slightly during baking. You may need to turn the trays during cooking to ensure an even bake. Variations
- Chocolate Hobnobs - once cooled dip half of each biscuit in melted chocolate and allow to set.
- Raisin and oat biscuits - add 2 tablespoons of raisins or sultanas with your flour and jumbo oats.
- Ginger Oat biscuits - add a couple of tablespoons of chopped stem ginger with your flour and jumbo oats.
- Dairy Free Option - use a plant based butter alternative. Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked biscuits for up to 3 months.
Calories: 139kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 66mg | Potassium: 51mg | Fiber: 1g | Sugar: 8g | Vitamin A: 208IU | Calcium: 16mg | Iron: 1mg