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Chocolate hob-nobs

A quick recipe for chocolate hob-nobs, exactly what you need to get through the afternoon slump.

By Alice Storey
  • 30 mins preparation
  • 15 mins cooking (plus setting and cooling)
  • Serves 14
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Chocolate hob-nob biscuit recipe
These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.


  • 250 gm wholemeal self-raising flour (1 2/3 cups)
  • 250 gm quick-cook oats
  • 250 gm brown sugar
  • 230 gm butter, coarsely chopped
  • 2 tbsp golden syrup
  • ½ tsp bicarbonate of soda
  • 200 gm dark chocolate (55% cocoa solids), finely chopped


  • 1
    Preheat oven to 180C and line 2 oven trays with baking paper. Combine flour, oats and sugar in a large bowl, stir in ½ tsp sea salt flakes and form a well in the centre.
  • 2
    Stir butter, golden syrup and 1 tbsp water in a saucepan over low heat until butter melts. Stir in bicarbonate of soda, then add to oat mixture and stir until mixture comes together. Set aside to cool, then roll between 2 sheets of baking paper until 4mm thick. Cut out 11cm-diameter rounds (re-roll scraps) and carefully transfer to prepared trays.
  • 3
    Bake in batches, swapping trays halfway through cooking, until biscuits are golden and crisp (12-14 minutes). Cool on trays for 5 minutes, then carefully transfer to a cooling rack.
  • 4
    Melt chocolate in a bowl over a saucepan of simmering water, stirring until smooth. Cool briefly, then dip one side of each biscuit in chocolate, shaking to remove excess. Place biscuits chocolate-side up on a wire rack until set. Hob-nobs will keep refrigerated in an airtight container or in a cool place for 5 days.