Chocolate Covered Hobnobs

I was at home the other day, and the house is getting more temperate and I wanted to bake. I really wanted to make Hobnobs, but I had made those already for the blog. I figured I could make the cookies and make change and that would be different. I did a little searching and found that many Hobnobs are chocolate covered, so I thought I would try that. It made sense, as I have seen chocolate covered Digestive Biscuits and other similar items.

This is the classic Hobnob cookie/biscuit recipe that I have used many times. They are the easiest thing to make and I think that they taste better than the packaged variety. I’m always nervous when I look at the recipe and they bake for quite some time, but you do use a lower oven temperature and it always works out. In this case I made the cookies and let them cool, then topped with chocolate.

I used a small amount of chocolate, perhaps less then 100 grams, as I don’t really measure when I am melting chocolate. I typically have extra, but that’s ok. You melt the chocolate and spoon it on the backs of the Hobnobs, and then you want that to set before you drizzle on additional chocolate. I put the Hobnobs in the refrigerator to set the base layer of chocolate, and that made the process very efficient. These cookies are great with the chocolate, great in their original form, just great overall!

Chocolate Covered Hobnobs
140 grams butter
140 grams sugar
1 tablespoon milk
1 teaspoon golden syrup
140 grams flour
1 1/4 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
110 grams rolled oats
100 grams chocolate, chopped
1 tablespoon vegetable shortening

Heat oven to 300 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and sugar on medium until light. Add the milk and golden syrup and mix again on medium. Whisk together the flour, baking soda, baking powder, and salt. With the mixer running on low, gradually add the flour mixture and then the oats. Stir just until the mixture comes together.

Shape the dough into 1-1/2 tablespoon balls and place on the prepared baking sheets.

Bake for 22-25 minutes, until the cookies are light brown. Allow the cookies to cool on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Once the cookies are cool, place the chocolate and vegetable shortening in a medium bowl. Microwave in 30 second increments, stirring frequently, until the chocolate is smooth. Spoon a small amount of melted chocolate on the backs of the cookies and use a small metal spatula to smooth the chocolate over the back of the cookie. Allow the chocolate layer to cool slightly and then drizzle the remaining chocolate over the chocolate layer of the cookies.

Recipe adapted from The English Kitchen