Crunchy Oat Hobnobs
I have always like these crunchy, not too sweet cookies, or in Britian biscuits. I like them best in the morning with coffee, and late afternoon with a cup of tea. You can certainly find them imported, but I thought it would be fun to come up with my own recipe. This incorporates the typical Hobnob mixed with some of the ingredients found in the British Digestive Biscuit. However, I have added ground walnuts, whole wheat flour, ground flax seed and honey rather than Golden Syrup (Karo). If you like, try adding different nuts of your choice or perhaps a touch of cinnamon. Stored in an airtight container they will stay fresh for a week. The raw dough also freezes perfectly if you choose to bake in small batches. This recipe makes about 3 dozen 2" diameter cookies.Note…I just made these again and added a teaspoon of cinnamon..loved it.
Ingredients
- 3/4 cup + 1 tbsp unsalted butter (180g) 1/2 cup (114g) butter + 4 tbsp olive oil
- 1/2 cup dark brown sugar (packed) (90g)
- 1/2 cup granulated sugar (95g)
- 2/3 cup King Arthur whole wheat flour (80g)
- 3/4 cup King Arthur All Purpose flour (90g)
- 1/2 cup chopped, toasted walnuts (40g)
- 1 3/4 cup Old Fashion oats (150g)
- 1/4 cup ground flax seed (25g)
- 1 tbsp honey (20g)
- 1 to 2 tbsp cream or milk (15g to 30g)
- pinch of salt
Instructions
- Line a cookie sheet (sheets) with parchment paper.Preheat your oven to 325° for convection and 350° for standard. NOTE: if your oven tends to be a bit on the "hot" side, lower temperature settings by 5 degrees.
- Cream the butter and sugars until thoroughly combined. Then mix in the honey and the cream or milk.
- Whisk together all of your dry ingredients, then add to the butter/sugar mixture. With your mixer on medium speed beat for about 30 seconds. Stop and scrape sides and bottom of your bowl and mix another few seconds to completely combine the dough.
- If the dough is quite soft and moist, you may want to refrigerate for 20 minutes before proceeding.
- There are two ways to prepare the cookies for baking. The British version of this cookie/biscuit is round, and is shaped using a biscuit cutter. If this is your preference proceed as follows: Cover a work surface with a sheet of parchment paper approximately 14"x12". Place about half of the cookie dough in the center and place a second sheet of parchment on the top. Use a rolling pin to flatted the dough into a sheet about 1/4" or slightly less thick. Peel off the top layer of parchment and use a 2" biscuit cutter to form the cookies. Gather the bits of dough left from cutting the circles and using the same method roll and cut the remainder into 2" cookies. If you are baking the entire batch at once, follow the same procedure with the remaining half of the dough.
- The second way, and perhaps the easiest way is to use a trigger style ice cream scoop. Scoop out the dough onto a parchment lined cookie sheet with about 1" in between each. When you have filled the sheet you can flatten the balls of cookie dough in one of two ways. First, you can lay a sheet of parchment on top of the dough and roll over the top of each with a rolling pin to flatten each into a round about 1/4' or slight less in thickness.You can also use something with a smooth flat bottom – a stainless steel measuring cup works very well – to press each small ball of dough into a circle shape. Again about 1/4" thick or slightly less. Or simply use the palm of your hand.As the dough is a bit sticky and the oats at times peek out the perimeter of each round you can always use the edge of a spoon the scoot them back in to form a more perfect circle. Either way, they will taste great.
- To Bake: Depending on your oven, these cookies will bake about 20 minutes. There is very little spread or rise to them as this dough does not contain leavening. You want them to be a rich golden brown. Once cooled store in an airtight container. As mentioned, the dough may be frozen if you prefer not to bake the entire batch at one time.
- Cookies should be crunchy and even a bit granular. A fun way to make them a bit more fitting for "tea time" is to sandwich two together (much like an Oreo) using any favorite filling – try Nutella, peanut butter or a vanilla buttercream.