do the phrases “nobbly oaty biscuits” or “one nibble and you’re nobbed” do anything for you? well they should.
I knew someone that lived in Scotland for some time who very quickly fell in love with McVitie’s Hobnobs. I visited her, and then naturally, fell in love with them too.
oaty. crunchy. lightly sweet.
be sure to dip them in tea like the Scottish people do.
or shove stacks at a time into your face if you’re having a good run of foot in mouth disease, as I’ve been having as of late.
I found a copycat recipe and they’re my latest most favorite thing in the whole wide world. they’re gluten and egg free (can even be dairy free) and I love the recipe as-is, however you can swap out the GF flour and xanthan gum for regular flour if you prefer. no biggie. I’m totally making them again for my gluten-sensitive mama, but for now, they’re ALL MINE.
“HOBNOBS” OAT COOKIE BISCUITS
adapted from Celiac Central
1 cup gluten-free oats, whole or roughly chopped or steel cut (I used steel cut)
2/3 cup gluten-free oats, ground in food processor to flour consistency
2/3 cup light brown sugar, spooned (not packed)
1/2 cup gluten free flour (I like Bob’s Red Mill)
1/4 tsp xanthan gum
2 tbsp honey (or maple syrup)
1/4 tsp baking soda
1 tsp baking powder
1+1/2 tsp. vanilla
1/2 cup butter (or butter substitute), melted
pinch of salt
- PREHEAT oven to 325° F. line 2-3 cookie sheets with parchment paper.
- WHISK oat flour, gluten free flour, chopped oats, baking powder, xanthan gum, salt and sugar in a large bowl.
- HEAT butter and syrup in the microwave in 15 second intervals, until the butter melts and the honey/syrup becomes liquid. stir in the vanilla extract and baking soda.
- ADD butter mixture to the dry ingredients and stir to combine.
- DROP 1 tbsp scoops onto lined cookie sheets. the dough will harden as it sits, so try to scoop them out out at once. flatten slightly with fingers.
- BAKE for 10-18 minutes until golden. (my batches only took 10 minutes.)