We all love a biccie, and no one more so than my partner, Desmond.  American cookies, English Biscuits, chewy ones, crunchy ones, chocolatey ones and even fruity ones.  So many biscuits, so much choice and so little time!  In fact, Desmond has a particular penchant for the Hob Nob.   Not exactly sure what it is about the Hob Nob, McVities nonetheless, that compels him, or positively forces him as he likes to put it, to finish an entire pack in one sitting.  But the mere mention of the words Hob Nob and Des’ eyes start darting around the room searching for that golden pack of oaty delights.  I, on the other hand, like a good old fashioned Garibaldi or Fig Roll.  And before you say it, yes I am one of those that seem to like the bics that everyone else does not!  Needless to say, as a chef, we are a slightly competitive lot, so not to be outdone by McVitie, I decided to make my own hob nobs and see if they stood the Desmond taste test and board of control....... I am pleased to say, they were a success and me thinks he will no longer be purchasing a pack of the ready made variety unless in sheer desperation should I suddenly fall ill and never be able to cook again, perish the thought!

So, in celebration of this joyous Hob Nob occasion, here' s a couple of recipes which I made with ever so slightly different results but essentially the same oaty goodness biccie!

You could try adding a handful of chopped pecans to this one if you like:

120gms self raising flour ( half wholemeal )
120gms rolled oats
60gms soft brown sugar
120gms butter
1Tblsp syrup
Bicarbonate Soda 1 teaspoon
handfull of chopped pecan nuts (optional)

Preparation:

Put all dry ingredients into a mixing bowl & mix well. Melt syrup, butter & sugar together, add to dry ingredients & mix well. Using teaspoon spoon onto a on greased tray. Slightly flatten with finger or fork & bake for 15 - 20 mins at 375 / gas 5 Remove from tray & cool on wire rack

Recipe 2 – You will need:

This is the other one I tried which I really liked.  They are more like flap jack texture with a hob nob taste:

125g (4.5oz) butter

2 tbsp golden syrup

Three-quarters of a teaspoon of bicarbonate of soda

1 tbsp water

90g (3oz) rolled oats

150g (5oz) plain flour

170g (6oz) brown sugar

Preparation:

Preheat your oven to 170°C, 325°F, Gas Mark 3. Put the butter and syrup in a small saucepan and heat gently until the butter melts. In a bowl, add the bicarbonate of soda to the water and stir this into the butter/syrup mixture - it will froth up a bit. Combine the remaining ingredients in a large bowl, pour the warm butter and syrup mixture in, and stir well to combine. Scoop out rounded teaspoons of the mixture and roll them into balls. Place these about 4cm (1½") apart on baking trays lined with greaseproof paper or baking parchment and flatten them with a fork. Bake for 12 - 15 minutes or until golden brown. Remove them from the oven and cool on the baking trays for about five minutes, then transfer the biscuits to wire racks to cool down to room temperature.