Homemade Chocolate Spelt Hobnobs (Oat Cookies)
This recipe for homemade chocolate spelt hobnobs was originally posted on my former blog, The Culinary Jumble. It has been amended to include spelt flour and the photos have been updated.
Look at these beauties. Look at that silky dark chocolate topping.
Hobnobs are a British institution and one of the nation’s favourite biscuits. If you haven’t been lucky enough to try one before, they are a deliciously moreish crunchy oat cookie. Best served dunked in a cup of coffee. Even better is that they also come topped with chocolate. Yes, they get dunked, too.
I can’t hide my love of a good ‘nob. However, without blowing my own trumpet too much, these are better (and my lovely, often too honest for their own good, family concurs).
I’ve been making gluten free oat cookies for years using honey as the sweetner. However, for these chocolate spelt hobnobs I wanted to go for a more traditional, proper, Hobnob taste and used syrup rather than honey, and regular flour.
Since the original post back in 2016, I’ve now added a spelt version to my repertoire. Because the oats are the king of the show, it doesn’t make a lot of difference which flour you use. I’ve had similar, great results with all three flours.
If you like this recipe for chocolate spelt hobnobs, why not check out my other spelt sweet treats?
Homemade Chocolate Spelt Hobnobs (Oat Cookies)
Ingredients
Cookies
- 100g butter
- 100g brown sugar
- 1 tablespoon milk
- 3 tablespoons golden syrup (or any other light coloured syrup)
- 1 teaspoon baking soda
- 140g spelt flour (see notes)
- 140g oats
Topping
- 100g dark chocolate
- 2 tablespoons golden/light syrup
- 15g butter
Instructions
- Pre-heat the oven to 150°C (300°F) and line a baking tray with grease-proof paper.
- Cream butter and sugar, then beat in the milk and syrup.
- Mix the baking soda, oats and flour together and then add to the wet ingredients, stirring well to combine.
- Take roughly one tablespoon of dough and form into a ball, then place on the baking tray. Using the palm of your hand, flatten into a rough round shape and do the same with the rest of the dough (they will be a very rustic circle, so don't worry too much about getting it too neat). Leave space in between as they do spread when baking.
- Bake for around 15 until they are golden (they will feel very soft, but that's fine). Take care not to overcook them as they burn easily - err on the side of caution and remove them a little earlier rather than later. Remember that if you make smaller cookies, they will need less time, so keep an eye on them.
- Because they are so soft, let them sit on the tray for around ten minutes and then transfer them to a wire rack to cool completely.
- For the topping: melt the chocolate and syrup in a Bain Marie, stirring frequently as it melts. Finally, quickly beat in the butter. Spread over the cooled cookies. Enjoy!
Notes
- You can use regular flour in place of the spelt flour.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
