Did you know that Hobnobs are ‘accidentally vegan’? Yup, I was excited when I found out too. Needless to say, when I spotted that McVities had released a gluten-free version of this classic biscuit, I was pretty stoked! With only a few ingredients listed on the back of the box, I was convinced I could make them at home. Five ingredients later and a little bit of math (hence the random ingredient quantities, sorry!) I had some very tasty hobnob replicas.
ingredients
- 51g non-dairy butter
- 54g brown sugar
- 18g golden syrup
- 126g gluten-free rolled oats
- 51g gluten-free oat flour*
- ¾ tsp bicarb
- generous pinch fine sea salt
process
In a bowl cream together the butter and sugar until pale in colour and fluffy. Add the golden syrup and mix to combine.
In a blender or food processor lightly pulse the rolled oats to roughly chop – aiming to keep about a third of the oats whole.
Sift the oat flour, bicarb and salt into the butter and sugar mix and add the chopped rolled oats. Mix well with a wooden spoon until a dough forms. It may seem a little dry at first but will it come together. Cover the dough and place in the fridge to rest for 30mins.
Preheat the oven to 170C and line a baking tray with parchment paper. Dust the dough with a light sprinkle of flour and place between two pieces of parchment paper or cling film. Roll the dough out to about 0.5cm in thickness and cut the dough into rounds with a cookie cutter. Transfer to the baking tray and bake for 10-12mins or until golden (I always recommend baking in batches rather than putting two trays in the oven at once). Allow the biscuits to fully cool on the tray before removing.
Notes
*if you don’t have oat flour you can make it by blending rolled oats in a high-speed blender for 1minute or until completely milled to a flour.
