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    Home » Recipe » Dessert » Baking

    Homemade Hob Nobs?

    Published: Feb 12, 2010 · Modified: Oct 28, 2014 by Jennifer Che

    Hob Nobs
    Have you ever had a Hob Nob?  For someone who loves the nutty, crunchy, goodness of whole grains, it can be quite addictive.  I've loved McVites Digestives for years (discovered them when I first visited the UK back in 1999), but more recently discovered Hob Nobs and immediately switched loyalties.  Apparently there are fierce loyalty battles between the Hob Nob Camp and the Digestives Camp.

    Unfortunately, Hob Nobs are not distributed here in the US, which means you have to buy them from an import store.  A canister of my beloved Hob Nobs cost close to $6 at Cardullos in Harvard Square.

    So when I kept seeing the same recipe pop up again and again and again on the internet for Hob Nobs, I knew I had to try it.
    Homemade Hob Nobs
    The recipe ingredient list is surprisingly short, and seemingly so easy.  Is this for real? And does it really taste like a Hob Nob?  Opinions on the internet seemed varied, so I was definitely suspicious.  Nevertheless, it was so easy I couldn't NOT try it, right?  I mean, what kind of a devoted Hob Nob lover wouldn't at least try this?

     Not Quite Hob Nobs
    Preheat Oven to 350 degrees F

    Dry Ingredients
    4 oz rolled oats
    4 oz all purpose flour
    4 oz sugar
    ¾ teaspoon baking powder
    ⅛ teaspoon salt
    Combine above dry ingredients
    ½ teaspoon Baking Soda.
    Wet Ingredients
    1 stick of butter (4 oz)
    ½ T corn syrup
    ½ T hot water
    Heat wet ingredients in a saucepan over  
    low heat until everything  is melted and combined
    1.  COMBINE Dry ingredients (except for the baking soda) with Wet ingredients .  Add the baking soda to the mixture.
    2.  Form golf-sized balls, flattening them slightly with a spoon.
    3.  Bake at 350 degrees for 15 minutes

    Notes:
    1.  I substituted the all purpose flour with whole wheat flour to make it healthier
    2.  You can use self-rising flour instead.  If you do, omit the baking powder and the salt from the recipe.
    3.  I baked this in a convection oven, so it's possible that baking times may vary in a conventional oven.
    Hob Nob Oatmeal Cookies
    The Verdict?
    These cookies are very crunchy and nobby, like you'd expect them to be.  They don't taste quite like Hob Nobs for several reasons.  First, Hob Nobs have no visible whole oats in them, while this clearly looks more like an oatmeal cookie.  Second, these cookies have a strong buttery taste, while true Hob Nobs are made with some sort of shortening.  Finally, these cookies are more airy, crunchy, and less dense than a true Hob Nob.  Nevertheless, the crunch is satisfying, and it's not a bad cookie.  I felt that it lacked some sort of depth of flavor, though.  Next time, I'll try using some brown sugar and also adding a splash of vanilla.

    Enjoy!

    Homemade Hob Nobs (oatmeal cookies)

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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