These were made for a rather cute English lad who loved his Chocolate Hob Nobs but was keeping away from the store bought ones. So being able to impress him with the taste and texture of these, I can say they pass the test. (And even though they say the way to a mans heart is through his tummy, it wasn’t in this case…. maybe I should have made him more than one batch…)
Whilst my UK people will be so excited to see these, many of my Southern Hemisphere people may not even know what a Chocolate Hob Nob is. They are oaty shortbread goodness with chocolate on top. Crisp and crunchy they are perfect for dunking into your coffee or tea.
Like all my biscuit recipes these are super quick and easy to throw together. You can have these ready for dunking in just 30 minutes. I love baking but I don’t always have the time to spend making elaborate baked goods. These Chocolate Hob Nobs have limited ingredients and all go into one bowl to mix up.
Unlike most biscuits that are packed with refined sugar, these Chocolate Hob Nobs are made sweetened with Pure Maple Syrup. They also use coconut oil in place of butter, which allows them to have that shortbread texture without the dairy, which can be inflammatory for some.
I have included buckwheat flour for a little extra kindness to your gut. Buckwheat is a a seed that is known for it’s anti-inflammatory properties on the gut wall.
Can we just take a moment to really dive into the goodness of these Chocolate Hob Nobs and it’s got nothing to do with the real food ingreadients. It’s all about their perfection when it comes to dunking.
I don’t know about you but dunking a biscuit into a cuppa – tea or coffee – is one of my most favourite thing to do. It takes me back to being a kid. And the hallmark of a good dunking biscuit is that is doesn’t fall apart mid dunk. Because there really isn’t anything more disastrous than dipping a biscuit into your cuppa and watching it disintegrate as it falls to the bottom of the mug…!
These Chocolate Hob Nobs retain some of their bite whilst the chocolate on the top begins to melt a little. That is what makes these biscuits the perfect biscuit when having a cuppa.
So pop the kettle on and take a moment for yourself.
What Do I Need?
- 1 cup of Oats (gluten free if you can get them)
- 1/3 cup of Buckwheat Flour
- 1/2 cup of Almond Meal
- 1/3 cup of Coconut Oil (melted)
- 1/3 cup of Pure Maple Syrup
- Crack of Sea Salt
- 50g of 70% or above Dark Chocolate
Let’s Do This!
1. Preheat oven to 175°C.
2. In a large mixing bowl, combine oats, buckwheat flour, almond flour and salt.
3. Add coconut oil and maple syrup and mix until full combined.
4. Using your hands scoop out 12 balls of mixture. Carefully flatten and shape mixture into circular biscuits shapes roughly 5cm wide and place onto a lined baking tray. Leave a little space in between each biscuit to allow them to expand.
5. Bake for 15 mins, until golden brown. Cool for 5 mins on tray then transfer to a cooling rack.
6. Once cooled, heat chocolate chunks in the microwave. Two 30 second intervals should do it, make sure you stir in between, until completely melted.
7. Using a teaspoon, dollop a small amount melted chocolate onto each biscuit. Work the chocolate with the back of the spoon to cover the biscuit. Then cool biscuits until chocolate is set. You can do this in the fridge.
Most importantly pop the kettle on and find a comfy spot to have a little you time.
These are dairy + lactose free, vegan and can be made gluten free