Vegan Chocolate Caramel Hobnob Biscuits SpamellaB's Health Food Blog
Hobnobs (sometimes stylized as HobNobs) is the brand name of a commercial biscuit. They are made from rolled oats, are similar to a flapjack-digestive biscuit hybrid, and are among the most popular British and Irish biscuits. McVitie's launched Hobnobs in 1985 and a milk chocolate variant in 1987. The plain variety is manufactured at Tollcross factory in Glasgow, and the chocolate variety is.
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Preheat the oven to 180 degrees and grease and line 2 baking trays. Cream together the butter and sugar until fluffy. Stir in the golden syrup until smooth. Sift in the flour and baking powder and mix well. Add the oats and mix until even.
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Preheat oven to 300°. Whisk flour, oats, baking soda, and salt in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 3.
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Step 2: in a container, melt margarine and honey in the microwave. Step 3: add the brown sugar and mix well. Step 4: add oat flakes, baking soda, and baking powder. Stir well with a wooden spoon, until a homogeneous dough is obtained. Step 5: cover a baking sheet of parchment paper.
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1. Preheat the oven to 180 degrees and line a few baking trays with parchment paper. 2. With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy, and smooth. 3. Add the golden syrup and beat until incorporated. 4. On a low speed, mix in the oats, flour, baking soda, baking powder and salt. 5.
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Preheat your oven to 180C/160C fan/350F. In a bowl, mix together that oats, oat flour, ground almonds and salt. Pour in the melted coconut oil and maple syrup. Scoop onto a baking sheet covered with parchment paper and shape into equal sized biscuits. Bake for 12-15 minutes.
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Preheat the oven to 180 C (350 F). Line two baking trays with baking paper. In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachments, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine.
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Method. Heat the oven to 160°C/140°C fan/ gas 3. Mix the rolled oats, flours and sugars with a pinch of salt in a mixing bowl. Put the oil and golden syrup in a large pan set over a medium heat and melt together. Remove from the heat.
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Method. Preheat the oven to 180 C (350 F) and line a few trays with baking paper. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and smooth. Add the golden syrup and beat until it's incorporated. On a low speed, mix in the oats, flour, soda, baking powder and salt.
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7. In a microwave-safe medium bowl, melt the chocolate and oil in the microwave in 30-second spurts, stirring after each, until smooth. 8. Dip the top of each cookie into the melted chocolate.
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Melt 100 grams of milk chocolate or plain chocolate in a bowl over simmering water. Once melted, stir with a wooden spoon. Once melted, stir with a wooden spoon. When the plain hobnobs are cold, gently dip the top of the biscuit onto the melted chocolate and return the biscuit to the cooling rack and let the chocolate set.
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Pre-heat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with baking parchment. Put the flour, sugar, oats and bicarbonate of soda into a large mixing bowl and give it a stir to combine. In a small saucepan, add the butter and golden syrup and stir on a low heat until it melts.
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Place all the dry ingredients into either a food processor or a bowl and pulse or mix together. Add the wet ingredients and mix together lightly. Spoon the mixture onto a baking tray using a cutter (see above) and flatten with the back of a spoon. Bake for 12-15 minutes, leave in the tray to cool.
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Place the sugar and butter in a bowl and cream together until light and fluffy. Add the golden syrup and stir through. Next add the oatmeal, flour, Bi carbonate of soda and salt. Use a wooden spoon to mix altogether. Once a dough starts to form use to hands to form a nice soft dough. Line a baking tray with baking paper.
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Instructions. Preheat your oven to 170°C/Fan 160°C/356°F. In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool. Mix together the flour, sugar, salt, oats and bicarbonate of soda in a large bowl. Add the chocolate chunks (if using) and mix briefly.
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110g of rolled oats (1 1/3 cup) Preheat the oven to 150*C/300*F/ gas mark 2. Line a large baking tray with baking paper. Set aside. Cream together the butter and sugar until fluffy. Beat in the milk and golden syrup and bicarbonate of soda to mix well. Stir in the flour and oats, mixing all together well.
