Homemade Hobnobs: The Oat Cookie Built for Dunking

By Bigger Bolder Baking · 45 min

Ingredients

Instructions

1. Preheat the oven to 165°C (325°F) fan-assisted. Line 2 baking trays with parchment paper.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
3. In a large bowl, cream the softened butter, brown sugar and golden syrup by hand until pale and fluffy, about 4 minutes.
4. Add the dry ingredients and mix until just combined. Optionally cover and chill for 30 minutes to firm up.
5. Scoop the dough with a 1 tablespoon measure and roll into balls. Space them about 7.5 cm (3 inches) apart on the trays and flatten each to about 5 cm (2 inches) across.
6. Bake for 10-12 minutes, until evenly golden brown. Cool on the trays for 5 minutes, then move to a wire rack to cool completely.
7. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted.
8. Spoon a teaspoon of melted chocolate onto each cookie and spread evenly with the back of a spoon.
9. When the chocolate has slightly set, drag a spoon through it in a figure-eight motion down the cookie.
10. Chill the cookies for 10 minutes, or until the chocolate is fully set.
11. Store leftovers in an airtight container at room temperature for up to 3 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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