Homemade Chocolate Spelt Hobnobs (Oat Cookies)
Servings: 12 cookies
Ingredients
Cookies:
- 100g (¼ cup + 3 tbsp) butter
- 100g (½ cup) brown sugar
- 1 tbsp milk
- 3 tbsp golden syrup (or any other light coloured syrup)
- 1 tsp baking soda
- 140g (1 cup + ⅙ cup) spelt flour (see notes)
- 140g (1½ cups) oats
Topping:
- 100g (3½ oz) dark chocolate
- 2 tbsp golden/light syrup
- 15g (1 tbsp) butter
Instructions
Cookies:
- Pre-heat the oven to 150°C (300°F) and line a baking tray with grease-proof paper.
- Cream the 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.
Topping:
- Melt the chocolate and syrup in a Bain Marie, stirring frequently as it melts.
- Then, quickly beat in the butter.
- Spread over the cooled cookies. Enjoy!
Notes
Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- You can use spelt, all-purpose or a gluten free blend to make these cookies. Just use the same amount as indicated.
