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Chocolate hobnob-style biscuits (vegan)

Name: Chocolate hobnob-style biscuits (vegan)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 25
Ingredients: 100g rolled oats; 125g wholemeal flour, plus extra to dust; 50g plain flour; 100g unrefined golden caster sugar (we used Billington’s); 50g unrefined dark muscovado sugar (we used Billington’s); 100ml vegetable oil; 2 tbsp golden syrup; 1 tsp bicarbonate of soda; 2 tbsp boiling water; 150g melted dark vegan chocolate; You’ll also need…; 2-3 baking sheets, lightly floured

Published: 5 Nov 19
Updated: 18 Jul 24

We’ve created our very own vegan chocolate hobnobs biscuit recipe, with a thick chocolate topping and a wholemeal, oaty base. Grab a cuppa and get dunking!

Need another vegan choc fix? How about our showstopping Bounty parfait cheesecake?

Easy
October 2019

Test kitchen approved

Makes 25
Hands-on time 15 min, oven time 10-12 min

We’ve created our very own vegan chocolate hobnobs biscuit recipe, with a thick chocolate topping and a wholemeal, oaty base. Grab a cuppa and get dunking!

Need another vegan choc fix? How about our showstopping Bounty parfait cheesecake?

Vegan recipes

Nutrition: per serving

Calories: 126kcals
Fat: 5g (1.3g saturated)
Protein: 1.6g
Carbohydrates: 18g (10.8g sugars)
Fibre: 1.1g
Salt: 0.1g

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Ingredients

100g rolled oats
125g wholemeal flour, plus extra to dust
50g plain flour
100g unrefined golden caster sugar (we used Billington’s)
50g unrefined dark muscovado sugar (we used Billington’s)
100ml vegetable oil
2 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water
150g melted dark vegan chocolate

You’ll also need…

2-3 baking sheets, lightly floured

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Method

Heat the oven to 160°C/140°C fan/ gas 3. Mix the rolled oats, flours and sugars with a pinch of salt in a mixing bowl.
Put the oil and golden syrup in a large pan set over a medium heat and melt together. Remove from the heat.
Mix the bicarbonate of soda and boiling water in a small dish, tip into the warm oil/syrup and stir to combine – it will froth up. Pour the mixture over the dry ingredients and mix to form a dough.

Roll spoonfuls of the dough into walnut-size balls. Space them roughly 5cm apart on the prepared baking trays and flatten slightly with the heel of your hand.
Bake for 10-12 minutes until deep golden brown. Remove from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool (see Make Ahead).
Once cooled, spoon a little melted dark chocolate over each biscuit and spread with the back of a spoon, or use a knife or fork to create a ridged pattern (see tip).

Recipe from October 2019 Issue

Nutrition

Nutrition: per serving

Calories: 126kcals
Fat: 5g (1.3g saturated)
Protein: 1.6g
Carbohydrates: 18g (10.8g sugars)
Fibre: 1.1g
Salt: 0.1g

delicious. tips

Sprinkle with crumbled freeze-dried fruit (such as strawberries/raspberries) in step 6 for a colourful twist.
The cooled biscuits will keep for up to 2 days in an airtight container.