Jumbo rolled oats and sweet golden syrup make the humble hobnob biscuit a classic treat for the family to enjoy.
This recipe has been adapted to make these crunchy and crumbly biccys free from gluten, wheat, dairy and suitable for vegans too!
Ingredients
75g DF Butter
75g Caster Sugar
1 Tbsp Golden Syrup
75g Plain GF Flour
150g GF Oats
50g DF Chocolate (Optional)
Instructions
Pre heat the oven to 180 degrees and line to baking trays with non-stick baking paper.
In a large bowl, mix together the butter, sugar and syrup until combined.
Next, add in the flour and oats and continue to mix. At this stage, all the ingredients should be combined together, and the mixture should be crumbly in texture.
Take a large tbsp of the mixture and roll into a ball. Place the ball of mixture onto the baking tray and press down lightly in the centre, so the mixture spreads slightly into a cookie shape. Repeat this process with the rest of the mixture. Ideally, each biscuit should be 4-6cm wide.
Bake in the oven for 10-12 minutes or until golden brown.
Leave to cool before serving.
For an optional extra, melt the dark chocolate and drizzle over the biscuits.
I look forward to seeing your creations!
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