Hobnob Biscuits

Time: 20 minutes – Yield: 20 biscuits


  • 125 g (~9 Tbsp) unsalted butter
  • 80 g (⅓ cup + 1 Tbsp) light brown sugar
  • 2 Tbsp golden syrup
  • 80 g (1 cup) quick cooking oats
  • 4 Tbsp wheat germ
  • 100 g (1 cup minus 2 Tbsp) whole wheat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt


  • 100 g dark chocolate, chopped
  • 1 tsp coconut oil or butter


  • baking trays
  • parchment paper
  • large bowl
  • Stand mixer with paddle
  • wire rack
  • wooden spoon
  • rubber spatula
  • measuring cup/spoons
  • kitchen scale
  • Forks
  • Small bowl
  • Mini crockpot


  1. Preheat the oven to 350 degrees F. line two baking trays with parchment paper
  2. In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats and wheat germ followed by the flour, baking powder, baking soda and salt
  3. Take about 2 teaspoons of dough and roll into a ball. Please note the dough will be crumbly. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4 cm wide. Repeat with the remaining dough, leaving a few centimeters between each ball as they will flatten and spread as they bake
  4. Bake for 10-12 minutes until golden brown and the kitchen smells like toasted oats. Remove from the oven and leave to cool on the tray for a few minutes then transfer to wire rack. Don’t worry if they feel slightly soft; they should firm up and become crunchy as they cool
  5. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water (double-boiler method). Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or back of a spoon to spread it over the surface. Set them aside to harden.
  6. Place remaining melted chocolate in Ziplock bag or piping bag and drizzle chocolate over chocolate-coated biscuits in a cross-hatch pattern. You may also use a fork and lightly drizzle the melted chocolate on top. Leave to set again.
  7. Store in airtight container for 3-4 days