Dear all, I am slowly also working my way through all the Ministry of Food leaflets in numbered order and adding them to my YouTube channel as well as a PDF download on this page here.
One of our Facebook group members kindly uploaded all the leaflets, it’s been fab reading through all of them.
Must fly, I have a very busy day ahead and hopefully once my catch up chores are done, the Christmas tree will go up! Tomorrow I am wrapping all my family Christmas presents that need posting and will organise the postage for those too and FINALLY might find time to make my Christmas cake. It’s not happened yet!
The oatmeal recipes are fascinating, I’m wondering of the oat biscuit recipe will give me something akin to a hobnob? Only one way to find out, I suppose!
LikeLiked by 1 person
2 similar Hob Nobs recipes
75g butter or margarine
75g Caster Sugar
1/2 tbsp Golden Syrup
75g Wholemeal Flour
1/2 tsp Bicarbonate of Soda
Preheat the oven to 180°C/160°C fan. Line two large baking sheets with parchment paper. Beat together the butter and sugar until light and fluffy. Add syrup and mix well. Combine the flour, oats and bicarbonate of soda in a separate bowl. Add to the wet mixture a bit at a time, ensuring you mix well to incorporate all the ingredients together. It should be crumbly at this stage. Place a 6.5cm cookie cutter onto one of the baking sheets, using a desert spoon, place a spoonful of the mixture into the cookie cutter and compress down as much as you can. Repeat until mixture is all used up. Bake in the oven for10 minutes or until golden brown. Allow to cool completely on the baking sheets.
100g porridge oats
50g plain flour
50g wholemeal flour
100g golden caster sugar
1tbsp golden syrup
1tsp bicarbonate of soda mixed with 2tbsps boiling water
Preheat the oven to 180°C/356°F/Gas Mark 4 and butter two large baking sheets. Place the oats, flour and sugar into a large mixing bowl and make a ‘well’ in the middle. Melt the butter in a small pan over a gentle heat. Once melted, stir in the golden syrup and the bicarbonate of soda until combined. Pour the butter and syrup mixture into the bowl containing the dried ingredients and mix well to incorporate all the ingredients together. Put dessertspoonfuls of the mixture on to the prepared baking sheets, an inch or so apart to allow for spreading. Bake in batches for 8-10 minutes until golden in colour. Allow to cool for 5-10 minutes on the trays then transfer to a wire rack to cool completely.