Homemade Chocolate Hobnobs

As far as I’m concerned, biscuits, especially hobnobs are the best thing ever. A biscuit (pack of) and a cup of tea are my ultimate weakness. I eat about 7, then decide I must finish the packet and the hide the evidence.

At one point, I tried to stop buying them, I went cold turkey. This absolutely failed. Instead, I learnt to make them myself. So, they didn’t cost me a fortune, and there weren’t any of those horrible nights when the kids are in bed, Hunky Husband is at work, and mummy’s got no biscuits and no way of getting any!


  • 125g Soft light brown sugar
  • 80g Butter
  • 2 Tbsp. Golden syrup
  • 100g Oats
  • 100g  Plain Flour
  • 1 Tsp. Baking powder
  • 1 Tsp. Salt
  • 150g Chocolate
  • 15g Butterhobnob ingredients


Preheat the oven to 180 degrees and lightly grease a large baking tray.

I often find brown sugar is really lumpy and hard, so after you’ve weighed it out, use a spoon, or your fingers to break any big bits up, so that it’s more like granulated sugar. Cream this together with the butter. You’ll find this is a lot runnier than when you cream sugar and butter together for a cake. This is fine, don’t worry.

Add golden syrup, and mix in well. Then pour in the oats, flour, baking powder and salt. Stir them all together until it’s an even mixture.

biscuit dough

This mixture should make around 20 biscuits. With your hands, take out small balls of mixture (smaller than a golf ball, but not much) and roll them in your hands. Then place the ball on a baking tray and flatten them into a biscuit shape. I find if I press them, or try to sculpt them, they stick to my fingers. I tap them quickly, but lightly, until they get into shape. About half a cm thick. Make sure you leave a little bit of space between them, they will grow a little in the oven,

Bake for 12 minutes, until the edges have started to brown. When they’re cooked, use a spatula to take them off the tray and put them on something cool. A wire rack if you’ve got one. I use a large chopping board. They will feel soft, don’t worry they crisp up as they cool down.

Leave the biscuits to cool while you melt the chocolate.

Set a pan of water to boil and break the chocolate into squares. Then, put it into a mixing bowl with the butter. Place the mixing bowl into your saucepan, and allow the hot water to melt your chocolate, stirring often to get it nice and even.

Spread the chocolate on top of the biscuits and leave to set. I generally eat a few before it has a chance!

Homemade Chocolate Hobnobs

Gorgeously oaty chocolate biscuits. Great dipped in tea.
Prep Time15 mins
Cook Time12 mins
Total Time30 mins
Course: biscuits
Cuisine: British
Keyword: biscuits, cookies, white chocolate
Servings: 20 Biscuits
Calories: 70kcal
Author: Donna


  • • 125g Soft light brown sugar
  • • 80g Butter
  • • 2 Tbsp. Golden syrup
  • • 100g Oats
  • • 100g Plain Flour
  • • 1 Tsp. Baking powder
  • • 1 Tsp. Salt
  • • 150g Chocolate
  • • 15g Butter


  • Preheat oven to 180 degrees and lightly grease a large baking tray
  • Cream together the sugar and butter
  • Add golden syrup, mix together
  • Pour in flour, oats, salt and baking powder. Mix it all together until it's all even.
  • Divide the mixture into 20 even balls, place on baking tray, and flatten to 0.5cm.
  • Make sure you leave space for them to grow
  • Bake for 12 minutes
  • Leave to cool
  • Melt the chocolate and butter together over a pan of simmering water
  • Spread chocolate on to biscuits
  • Leave to set



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