Tuesday 9 May 2017

Choc-Orange Hobnobs

I'd been meaning to make some hobnobs for a couple of weeks... I'd had some of the hobnob flapjacks a while back, and I'd saved the ingredient list as a bit of inspiration. I've actually made hobnobs before (a few years ago), and I had some badly written notes. I dug these up, modified them based on everything I've learnt since then, and then decided to make them chocolate-orange, because...well, because!

Generally, they have some out really well. I've come to the conclusion that I don't really taste orange very well...I think it's pretty weak, but general feedback is that they are very orangy...maybe I don't need the zest of 2 oranges? Other feedback was that they could be a bit thicker, and I think the best way of achieving that would be to chill the dough after the balls are made. I could also probably make 24, rather than 20...this would make them slightly smaller, and so seem a bit thicker. Finally, I personally think a bit more chocolate...100g was not quite enough.

Chocolate-Orange Hobnobs - Recipe

  • Pre-heat oven to 150'C
  • Line 2 large baking sheets with baking parchment

Dough Ingredients

  • 140g butter (room temperature)
  • 140g caster sugar
  • Zest of 2 oranges
  • 15g milk
  • 15g golden syrup
  • 140g self-raising flour
  • 110g rolled oats
  • 1tsp bicarbonate of soda
1) Place the butter, sugar and zest in a stand mixer with the paddle attachment

2) Cream the butter and sugar together until light and soft...you may need to scrape the sides down a couple of times

3) Add the golden syrup and milk, and mix thoroughly

4) Add the flour, oats and bicarbonate, and mix until just combined

5) Using your hands, make 20 even-sized balls of the dough
Note - I did this by weighing the mixture, dividing by 20, and then weighing each ball separately. Time consuming, but it makes for an even batch
I would suggest 24, rather than 20 in future
I would also suggest chilling the balls after rolling them for 15-20 minutes, to make them a little thicker
6) place the balls on the baking sheets, 10 on each, and well spaced

7) Bake in the oven for 15-20 minutes. You are looking for the moment when they just level off (they will be domed, and then suddenly the sugar will caramelise...you want to catch them at this moment, or they go too hard.

8) remove from the oven, allow to cool for a couple of minutes to firm up, then transfer to a wire rack to cool completely

Chocolate topping Ingredients

  • 100g plain (50%) chocolate
  • 15g butter
  • 30ml milk
1) Break the chocolate up into a microwaveable bowl

2) Add the butter and milk

3) Microwave for 10 seconds and stir

4) Repeat the heating and stirring until you have a smooth, glossy paste

5) Split the chocolate paste evenly over the biscuits, and spread using a small palette knife