Crunchy Oat Biscuits with Chocolate

One of my favourite biscuits is Hobnobs. McVities are the makers of Hobnobs. They come in various versions, such as the plain biscuit, or chocolate covered ones. I love oat biscuits, so I decided to make something similar to hobnobs.

For my version I decided to base them on my Abbey Crunch recipe. But I wanted the biscuits to have a slight chew and as being crunchy. To achieve the desired texture I just had to adjust my baking time.

This is a quick and easy recipe. Indeed you can stop after making just the biscuits and have a great treat. The extra step, to coat the top with chocolate, doesn’t take long either. But, of course, you then must wait for it to set on the biscuits.

There is only a short ingredient list for the recipe. Oats, flour, butter, sugar and golden syrup are the base for the biscuit. Then some chocolate is needed for the top. Personal preference will decide the type of chocolate to use. I suggest milk chocolate in the recipe. But on the final biscuits I also used some caramel chocolate, which is my all time favourite.

My Bake

I baked my biscuits for 18 minutes. I tapped the top of each biscuit with my cookie spatula to flatten them slightly as they came out of the over. The bake produced a crunchy, yet slightly chewy, biscuit. I couldn’t resist and ate one just as soon as they had cooled. But, with immense self-control I resisted eating more.

The process for coating one surface with chocolate is easy too. You can dip the biscuits in the chocolate. Or you can spoon some over the top of the biscuits. However you do it the biscuits will taste so good.

Crunchy Oat Biscuit with Chocolate – Video

If you like oats why not try my Flapjacks recipe?

Crunchy Oat Biscuits with Chocolate

Recipe by geoffcooCourse: Biscuits & CookiesCuisine: BritishDifficulty: Easy
Servings

20

servings
Prep time

15

minutes
Cooking time

18

minutes

Ingredients

  • 100g(2/3 cup, base on scooping packed flour into a 250ml cup) plain flour

  • 100g( 1 1/3 cups) rolled oats(if using old fashioned oat process a little to break them up)

  • 125g(1 stick + 1 tbsp) softened unsalted butter

  • 80g(6 tbsp+1 tsp) light brown sugar

  • 40g(2 tbsp) golden syrup(or corn syrup, maple syrup, honey)

  • 2g(1/2 tsp) baking soda

  • 2g(1/2 tsp) baking powder

  • 3g(1/2 tsp) salt

  • 100g(3 1/2 oz, about 1/2 cup+1 tbsp) milk chocolate(or chocolate of choice)

Directions

  • Preheat the oven to 180C/160C Fan/350F.
  • Line a couple of baking trays with parchment paper.
  • Cream the butter and sugar together, until fluffy.
  • Whisk in the golden syrup until fully combined.
  • Mix the baking soda, baking powder and salt into the flour.
  • Mix the flour and oats together.
  • Add the dry mixture into the butter mixture and mix until fully combined and clumping.
  • Divide the mixture into 20 portions(about 22g each) and form each portion into a ball.
  • Place the balls onto a baking tray leaving a good gap between each.
  • Press down on the balls to flatten them a little.
  • Bake the biscuits in the oven for 15 to 18 minutes. Until they colour around the edge. (The longer they bake the more crunchy they will become).
  • Remove the biscuits from the oven and if they have domed tap press down to flatten.
  • Allow the biscuits to cool for a few minutes on the trays before transferring to a wire rack to cool completely.
  • Melt the chocolate in a bain-marie(double boiler) or in the microwave(short bursts and stirring each time)
  • Turn the biscuits over and spoon chocolate onto them, gently coercing it to the edges.
  • Set on rack to cool and set up, using a sharp edge to create a pattern if desired.

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