McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

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Break the hardened toffee into shards. Transfer to a food processor or plastic bag and crush into pea-size bits. Justin Holloway (24 June 1999). "Keeping up with the Jonesness". Salon. Archived from the original on 28 October 2004 . Retrieved 28 January 2007. The tagline "Chocolate now has Hobnobs underneath" was used for the introduction in the UK of chocolate Hobnobs. Pour the mixture onto the prepared pan and use a spatula to spread into an even layer. Let cool for 30 minutes. 5. Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted.

See how chocolate digestives are made at a London biscuit factory". Time Out . Retrieved 17 August 2022.

The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind. Heat the oven to 325 F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats. 2. It’s been a while since I’ve shared a new recipe, but during that time I’ve been busy updating some older recipes including this Biscoff Chocolate Tart and this Creamy Homemade Hummus. My husband used 1/2 cup shortening and 1/2 cup butter and regular table salt 3/4 tsp. They were delicious and crunchy! Dip the top of each cookie into the melted chocolate. Lift and gently shake to allow any excess to drip off. Return to the sheet pan and repeat with the entire batch. 9.

This recipe starts with mixing together self-raising flour, brown sugar, porridge oats, bicarbonate of soda, and a smallish pinch of salt. Then, adding melted butter and golden syrup, then folding this mixture into the dry ingredients to combine. Plain Hobnobs are made at the Tollcross factory in Glasgow. The chocolate variety is made at the Harlesden factory in north-west London. [9] The basic ingredients for Hobnobs are oats. I've made these many times as my husband adores hobnobs but they are sometimes hard for us to find. This recipe has always been a hit. I found it difficult to mix the dry into the wet. It was like the oatmeal wouldn't fully incorporate. On my latest batch, I pulsed the oatmeal in a processor a few times. Didn't make it a powder, just smoothed it out. It resulted in biscuits that looked commercially made, and the dough was so much easier to work with. I use a melon baller for a uniform size. This is a great recipe. Salt – When teamed up with unsalted butter, adding salt gives the best control of the overall flavour.Marketer, The Conscious (31 December 2020). "Harlesden: The last of the inner-city London suburbs". Medium . Retrieved 12 August 2021.