Comments on: Homemade Hobnobs Recipe

By: Mayanka

Mayanka — Wed, 03 Dec 2025 11:10:56 +0000

Hi, do you have a brand of wholemeal flour that you’d recommend using?

By: Debbie

Debbie — Sat, 22 Nov 2025 19:25:20 +0000

I love these! I want to freeze some but am not sure if I would freeze them before or after baking. If after, do I put the chocolate on them and then freeze?
Thank you xx

By: Gina

Gina — Mon, 03 Nov 2025 16:41:13 +0000

First time making these & they’re great! I confess I made my first batch a bit thicker than I’d like, but I then made sure to go against the urge to not flatten them a bit more & the second lot came out just as they should. Great recipe & thank you for sharing : ) My son absolutely loves Hobnobs…but then price of them is diabolical! So I’ve made these ready for when he comes home from college.

By: Kt

Kt — Mon, 27 Oct 2025 00:41:06 +0000

In reply to Willow. That sounds nice, how much coconut please 🙏

By: Sara

Sara — Sun, 19 Oct 2025 10:50:19 +0000

I made these cookies today and I am amazed at how easy it was from start to finish! Everything into one bowl, then formed into balls, bake and cool, and then chocolate topping. I am very happy that I got to make and try these, especially since I didn’t know what a Hobnob was until I saw Jane’s recipe! My husband isn’t the biggest fan of oats in cookies but he loved these!! I took them out of the oven around the 13 min mark and they turned out chewy and delicious. Definitely a recipe I want to make again 🙂

By: Sophie Key

Sophie Key — Sun, 12 Oct 2025 16:47:44 +0000

Can you freeze the mixture before baking? Like with the NYC cookies?

By: Cylie

Cylie — Sun, 21 Sep 2025 21:06:30 +0000

Made these twice now. No issue with the mix at all, oddly enough doing what the recipe and getting my hands in to smush it together works perfectly!
Second time I made them I fashioned them into fingers rather than rounds, bloody ideal shape for tea-dunking!

I will say when I did balls that I flattened slightly (weighed out rather than scoop, think they were 33g balls or there abouts) they don’t really spread, so make sure you flatten them well unless you want chunks (which are still delicious).

By: Jane's Patisserie

Jane's Patisserie — Wed, 17 Sep 2025 09:08:05 +0000

In reply to Claire Sherman. As I haven't made these in the USA before I can't be sure on substitutes for wholemeal plain flour, but you can just use the white plain flour substitute of all purpose flour x

By: Claire Sherman

Claire Sherman — Sun, 14 Sep 2025 18:23:43 +0000

Love Hobnobs……originally from the UK now living in the USA. We don’t have plain flour, only whole-wheat or whole wheat white which is the best please? Thanks so much.

By: Deb

Deb — Sun, 14 Sep 2025 07:33:32 +0000

In reply to ummmben.

Fabulous recipe! I used half plain white flour and half wholemeal as I only had extra strong bread wholemeal – worked fine. And the tip about popping a square of chocolate on them straight from the oven was genius! Next time I’m going to just add an extra 5g of golden syrup to see if I can manage biscuits rather than the domes of this attempt!

By: Rebecca

Rebecca — Wed, 10 Sep 2025 21:50:50 +0000

Has anyone tried this using gluten free flour? How did it turn out

By: Jill Gilbert

Jill Gilbert — Wed, 10 Sep 2025 14:53:37 +0000

Made it exactly as the recipe and they came out perfectly – the mixture wasn’t dry at all. I did mix it with my hands and the butter was very soft, so I think that made a difference. I made a ball with my hands and then pressed it flat on the baking tray. I then used a medium cookie cutter to neaten the edges and put the crumbs from the cutting back in the bowl. Someone mentioned putting a cube of chocolate on each hobnob when they came out of the oven and it melted beautifully (and no chocolate-y bowl). Thank you for the recipe. I think I’ll be making these a lot and it’s wonderful to know exactly what’s in the biscuits – no nasties, like palm oil.

By: Clare

Clare — Thu, 28 Aug 2025 16:13:09 +0000

In reply to Tasneem. If I was to add currents to this would I take any flour out or just add the currents to the recipe please xx

By: NELLIE

NELLIE — Wed, 06 Aug 2025 05:30:50 +0000

In reply to Kerry. That's up to you. For decoting and topping people woukd often rather use their preferred chocolate, but when incorporating in cooking use cooking chocolate. For topping I know my family likes C####rys or G####xy or my mum dark chocolate. I know I'm not the author but imagine she'd say use what you like.