Hob whats? For all those folk out there who call a biscuit a biccie (that’s you Aussies) the term HobNob may be lost on you. But for all of our British fans, and there’ll be a growing number since the I Quit Sugar book just got released there today (woo hoo), you’ll be more than familiar with this pantry staple.
These delicious oaty golden delights have had an IQS makeover. We’ve substituted the sugar for a mixture of stevia and rice malt syrup and the traditional white flour for wholemeal.
Makes 10-12 biscuits
- 1 1/2 cups wholemeal self-raising flour
- 1 cup oats
- 2 tablespoons stevia
- 1/2 teaspoon bicarbonate of soda
- 150g unsalted butter
- 1/2 cup rice malt syrup
- 100g 80% dark chocolate, optional
- Preheat oven to 180ºC. Line a baking tray with baking paper.
- Combine flour, oats, stevia and soda in a large mixing bowl.
- Melt butter and syrup in a small saucepan. Pour into flour mixture. Combine well.
- Mould tablespoons of mixture into balls, place on prepared tray and flatten. They will spread so make sure there is at least 2cm between them.
- Bake in oven for 12-15 minutes or until golden. Remove from oven and rest for 5 minutes before transferring to a wire rack to cool.
To make chocolate HobNobs: melt chocolate and spread on base of cooled biscuits. Allow to set chocolate side-up.
For a gluten-free version: substitute a self-raising gluten-free flour or use any plain gluten-free flour and add one teaspoon of baking powder.
From the UK and confused about some of our cooking terms? Check out our UK Glossary.