BRITISH DIGESTIVE BISCUITS - HOBNOBS COPYCAT
If you are a fan of Hobnobs, the yummy english biscuit sold in the distinctive roll package, you will love this!
Provided by Meghan
Categories Drop Cookies
Time 27m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 355 degrees.
- Mix flour, oats and sugar together in a large mixing bowl.
- Melt the butter, honey and water in a pan, once melted stir in the baking soda.
- Add the butter mixture to the dry ingredients, and mix until combined.
- Roll into 1.5" balls.
- Place it on a greased tray and flatten slightly with the bottom of a cup or other flat surface.
- Bake for about 12 mins - they should be golden, not brown.
- Allow them to cool completely on the cookie sheet.
- *tip: if you bake them on greased tinfoil or the non stick kind, you can side them from the cookie sheet to a wire rack to cool faster.
Nutrition Facts : Calories 265.6, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 267.8, Carbohydrate 29.6, Fiber 0.9, Sugar 17.5, Protein 2.3
CRISPY DIGESTIVE BISCUITS
These are one of the most popular biscuits sold commercially in Britain. They are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. The ORIGINAL recipe is posted, verbatim, below. However, please note that I used Pillsbury plain whole wheat flour (which I sifted) and I used 4 ROUNDED, not level, tablespoons of wheat germ. These minor modifications were made as a result of the (always) invaluable advice and information I received from fellow chefs in a Recipezaar discussion forum. Biscuits will be 2 1/2 inch diameter x 1/8 inch thick.
Provided by Millereg
Categories Dessert
Time 1h5m
Yield 36 biscuits, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
- Combine the water and vanilla and drizzle over the dry mixture.
- Blend until the dough can be packed together.
- Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
- Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
- Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 130.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.4, Sodium 96.2, Carbohydrate 16.8, Fiber 2.3, Sugar 3.3, Protein 3.1
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