Yes! Although they are not the specific McVities * Hobnob* brand, you can find some vegan chocolate-topped oatie biscuits out there. Plain Chocolate Chips [Sugar, Cocoa Mass, Fat Reduced Cocoa Powder, Cocoa Butter, Emulsifier (Soya Lecithin), Natural Flavoring] Pour the mixture onto the prepared pan and use a spatula to spread into an even layer. Let cool for 30 minutes. 5. Rolled Oats, Wholemeal Wheat Flour, Sugar, Vegetable Oil (Palm), Plain Chocolate Chips [Sugar, Cocoa Mass, Fat Reduced Cocoa Powder, Cocoa Butter, Soya Lecithin, Natural Flavouring], Partially Inverted Sugar Syrup, Sodium Bicarbonate, Ammonium Bicarbonate & Salt. I bought a couple of boxes of Maltesers and decided to combine them with a cheesecake, because who doesn't love cheesecake? No one that's who.

Why am I so fanatical about these biscuits?? Because they’re probably My Favourite Tea-Dipping Biscuit. A sturdy, oat base flavoured simply with golden syrup and held together with a coating of chocolate. Once dipped the chocolate melts and the biscuit doesn’t become utterly soggy – it retains some bite. Okay so you may read this thinking I’m crazy but the dunkability of a biscuit is SERIOUS business in England. There’s nothing more disastrous than dipping a biscuit into your cup of tea and watching it disintegrate as it falls to the bottom of the mug. Hobnobs is also a brand of British biscuits launched by McVities in 1985. They’re made from rolled and jumbo oats, and are marketed in some countries as a digestive biscuit.

Put the cream cheese to a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula. As you can see, there are no animal byproducts in this recipe. The gluten-free version contains almost identical ingredients, except the wholemeal wheat flour is replaced with gluten-free wholegrain oat flour. The chocolate chip Hobnob ingredients are:

I was going to add Maltesers Spread on top of the filling but I couldn't find any in the supermarket so I didn't bother. In this particular cheesecake assuming you slice it into 10 servings there are appoximately 661 calories per slice. CAN I MAKE THIS CHEESECAKE WITHOUT CREAM? Thankfully, the chocolate in the chocolate chips is made with soya instead of dairy, meaning these are accidentally vegan. Yay! Overall I prefer a loose bottom tin over springform for no-bake cheesecakes. ADDING MALT FLAVOURING The name Hobnob comes from the verb 'to hobnob', which means to spend time being friendly with someone who is important or famous. [7] Channel 4's Secret World of Biscuits programme claims that the name comes from the two words " hob" (suggesting home-cooked on a stove) and "knobbly" referencing the texture. [8] Manufacture [ edit ]Marketer, The Conscious (31 December 2020). "Harlesden: The last of the inner-city London suburbs". Medium . Retrieved 12 August 2021. Break the hardened toffee into shards. Transfer to a food processor or plastic bag and crush into pea-size bits.

I would start at two tablespoons then taste test and add more if you prefer a stronger malt taste. CAN YOU FREEZE MALTESER CHEESECAKE? Cook over medium heat, whisking constantly, until the mixture thoroughly boils, darkens to the color of peanut butter and pulls away from the sides of the pan, about 5 minutes. 4. So are Hobnobs vegan? Yes! The plain Hobnobs, gluten-free, and chocolate chip Hobnobs are all accidentally vegan. However, the milk chocolate and dark chocolate Hobnobs are not suitable for a vegan diet because they contain milk. Using a 1/2-ounce cookie scoop (or 1-tablespoon measure), scoop the dough onto the prepared pans 2 to 3 inches apart. 6. Allow the biscuits to cool on the baking tray before coating them with the melted dark chocolate using a teaspoon. ⁠

Ingredients

Hobnobs comes from the verb hob nob, which means to mix socially, generally with people from a higher class, so you’ll have people who say “hobnob” over tea or a biscuit. To make the filling, put the cream cheese into a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula. Because animals die as a result of the increasing palm oil consumption, many vegans choose to avoid it. However, replacing it with another source is not the answer because palm oil requires the least amount of resources.

The hobnobs turned out amazingly well, probably even better than the shop-bought version because these used butter (not palm oil) so had even more flavour! They’re oaty, crisp and dunkable! As chocolate hobnobs usually have a kind of cross-hatched drip pattern on them (not sure how else to describe it ) which I couldn’t recreate, I just drizzled them with extra chocolate for a decorative effect. That step is completely optional, as is actually coating them with chocolate – plain HobNobs are a thing – but, to be honest, why would you go for plain if there’s a chocolate option? I digress. More about Maltesers the star of this rather fantastic cheesecake. WHY IS THIS MALTESER CHEESECAKE SO GREAT? Plain Chocolate [Sugar, Cocoa Mass, Vegetable Fats (Palm, Shea), Butter Oil ( Milk), Cocoa Butter, Emulsifiers (Soya Lecithin, E476), Natural Flavoring] Rolled Oats (30%), Dark Chocolate (25%) [Sugar, Cocoa Mass, Vegetable Fats (Palm, Shea), Butter Oil ( Milk), Cocoa Butter, Emulsifiers ( Soya Lecithin, E476), Natural Flavouring], Wholemeal Wheat Flour (16%), Sugar, Vegetable Oil (Palm), Glucose-Fructose Syrup, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt. Lifestyle / Additives I finished this cheesecake with swirls of sweetened whipped double cream which acted as a nice container for the pile of loose Maltesers I added to the top.

WHAT BAKING TIN IS BEST FOR CHEESECAKE?

In a saucepan, melt the butter over medium heat. Add the brown sugar and salt, and whisk to combine. 3. I whip the double cream until stiff peaks and then add a couple of tablespoons of icing sugar. The icing sugar stabilises the double cream, helps it hold its shape and sweetens it.