Shall we have some more treats? Yes, I think we should. I only have a wedding in two weeks that I need to lose at least four stone for but that should be fine. Worst comes to the worst, I can always chop my leg off, a leg surely must weigh about 4 stone. Maybe I shouldn’t have made biscuits after all but it’s too late for that – I’ve already eaten five.
I actually learnt to make these oaty biscuits at school but haven’t made them for about ten years, I stumbled across the recipe the other day. I managed to make them out of ingredients I found in the back of my cupboard. This has literally never happened to me before and probably never will again, I never have everything I need to make anything in this life.
Anyway, I love these biscuits because they’re short and buttery but not too sweet. If you have a sweet tooth though, feel free to dip them in melted chocolate for a more indulgent biscuit… Kind of wish I’d done that now. Enjoy!
Homemade Hobnobs (oat biscuits)
Makes 12-14 biscuits / Hands on time 20 mins / Total time 30 mins / V ❄
You’ll need: Baking paper, rolling pin, biscuit cutter or anything else use can use (I use a mug)
100g softened unsalted butter
100g demerara sugar
50g plain flour
160g rolled oats
½ tsp bicarbonate of soda
2 egg yolks
Pinch of sea salt flakes
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Line 2 baking trays with baking paper and put to one side.
2. Cream the butter and sugar together and beat in the egg yolks. Add all the dry ingredients and mix well.
3. Turn the mixture out onto a large piece of baking paper. Dust a rolling pin with flour and roll out the mixture to around half a centimetre. Cut the biscuits out with your chosen cutter and place on a lined baking tray. Once you’ve cut out all the biscuits, gather up the mixture and roll out again and cut out more biscuits. Sprinkle each biscuit with a pinch of Demerara sugar and bake in the oven for 10-12 mins.
4. Cool for 5 mins on the trays before transferring the biscuits to a cooling rack. Enjoy with a nice cup of tea.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian ❄– The biscuits are suitable for home freezing. Wrap individually in clingfilm and freeze for up to 3 months. Defrost fully before consuming.