We decided to follow up with chocolate hobnobs recipe next. Luckily we were lucky to find some brownie chocolate hobnobs for our taste sampel. There were only 3 left. They were due to expire in 2 weeks time. The photo below is a comparison of our chocolate hobnob and the almost expired brownie McVities Hobnobs.
That is the problem we have here. Imported goods are usually far in between. If you are lucky to find the brand we like, it is usually due to expire soon.
You will need
150g unsalted butter.
80g brown sugar
Make sure the butter is soften before mixing. This is what happened to us because we were too impatience. The sugar went flying. We had to cleaned up and start again this time with a soften butter.
1/2 tsp baking soda
We like to sieve out our baking agent to ensure no clumps. Some how the brand of baking powder we have here always comes in clumps.
1/2 tsp salt
About the salt, I tried 1 tsp and 1/2 tsp, personally I like 1 tsp better. It gives the cookie this salty bite to it but it may not suit everyone. Reduce if you must.
Add the dry ingredient into the butter cream including 100g instant oats. When the dough is thoroughly mixed. Cover the bowl with plastic film. Let the dough chill for 1 hour or longer in the refrigerator. We left it overnight. Leave the dough to thaw for 1 hour before you start rolling the dough into circles.
Scoop a spoonful of the chill dough and make them into the size of ping pong balls. You can make them smaller if you like.
In our first video we used a glass to flattened our cookie dough. Check out that video if you want to watch.
The Ingredient
125g butter 100g Flour 100g Instant Oats 80g Brown Sugar 2 tablespoon golden syrup 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
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