Homemade Chocolate Hobnobs

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Chocolate Hobnobs | Patisseries Makes Perfect

I wrote this post before we were all put on lockdown and ingredients were easy to get, in fact I didn’t even think I would go to the supermarket and not be able to find what I want anywhere, let alone have to queue 2m apart for 20+ minutes outside the store before I could go in!

Don’t get me wrong, I’m not complaining. I have my health, my job, my dog and a well stocked baking cupboard (because I always have had plenty of sugar, flour etc). So I am aware that I am very fortunate and I just have to stay home for a while, so that others can do their jobs safely.

Chocolate Hobnobs | Patisseries Makes Perfect

I’m not sure if people still want baking recipes, I understand that some ingredients are really hard to get hold of. However, baking is so rewarding, it can help to lift your mood, it’s a lovely bit of escapism and it’s great way to let people know you care.

So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you.

Chocolate Hobnobs | Patisseries Makes Perfect

These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂 .

The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind.

These are ready in under an hour and they last for up to a week in an airtight container. If you don’t have chocolate you can make them without and they’ll be just as tasty.

Chocolate Hobnobs | Patisseries Makes Perfect

Homemade Chocolate Hobnobs

This recipe for homemade chocolate hobnobs is from William Curley's book Nostalgic Delights,
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24


  • 150 g Plain Flour
  • 150 g Caster Sugar
  • 120 g Rolled Oats
  • 4 g Bicarbonate of Soda
  • 150 g Unsalted Butter
  • 15 g Golden Syrup
  • 300 g 65% Cocoa Chocolate


  • Pre-heat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with baking parchment.
  • Put the flour, sugar, oats and bicarbonate of soda into a large mixing bowl and give it a stir to combine.
  • In a small saucepan, add the butter and golden syrup and stir on a low heat until it melts. You don't want the mixture to boil, but you do want it to be warm.
  • Take the melted butter and golden syrup and add it to the flour and oat mixture. Stir it until combined and the oats and flour are completely coated in the butter and golden syrup.
  • Divide the mixture into 24 balls and place them evenly apart on the baking trays as they will spread a little whilst baking.
  • Bake in the preheated oven for 12-15 minutes. The biscuits are cooked when they have turned golden brown.Remove from the oven and place on a wire rack to cool.
  • Melt the chocolate, if you feel confident temper the chocolate and then using a spoon coat the flat side of each biscuit and lay them chocolate side up on a wire rack and allow them to set before storing in an airtight container.
Chocolate Hobnobs | Patisseries Makes Perfect

Thanks for reading and please stay safe and look after each other.

14 Responses

  1. lynneclare

    Just tried your recipe (using callets from callebaut because I do like lovely chocolate flavour). Very easy recipe, very tasty, and also rather good for a friend of mine who’s allergic to eggs 🙂 Thank you!

  2. Sara Mattson

    American here. Bicarbonate of soda=Baking Soda? Castor sugar = Granulated? What is the american equivalent of Golden Syrup?

    • patisseriemakesperfect

      Hi Sara – so bicarbonate of soda is what gives the biscuits their crunch, so as long as baking soda is not a raising agent (we have baking powder and bicarbonate of soda, so I don’t want you to use the wrong one). Caster sugar is a finer grade of sugar – but you can use granulated as a substitute.
      There isn’t really a substitute for golden syrup, it’s sort of like honey or corn syrup I suppose, but if you can get hold of golden syrup, you should try. I hope that has been a bit helpful! Angela

      • Sara Mattson

        Yup! Baking Soda it is here. And i can apparently buy Lyle’s golden Syrup in my local store on the international aisle. I’m so excited to make these!

  3. elfhaven13

    I love these cookies! They are ther perfect cookie for me who doesn’t like chocolate chip but do like oatmeal cookies!

  4. Sharon

    I tried these with both 65% cocoa chocolate (Lindt), and good old Cadbury’s Daily Milk. Both were great! We shared them with some friends of ours, and they don’t last several days, in the fridge or not! Keep posting new recipes!

    • patisseriemakesperfect

      Sharon I am so pleased you like them – I do like Dairy Milk too, so it’s good to know that worked as well. Glad they went down well and thank you for the lovely comment.

  5. Sue

    Just finished putting the chocolate on mine and couldn’t wait to sample them. Absolutely lush!

  6. sallybr

    Nice post, nice recipe. I cannot complain either, except that baking is therapy for me, but I don’t have anyone to share bakes with, as I cannot leave the house and it’s just me and hubby

    I am baking once a week for homeless meals, which is very rewarding and makes me happy, but I wish I could bake with abandon, on a daily basis….. your beautiful cookies would be a nice option….

    take care, stay safe….

    • patisseriemakesperfect

      It’s so hard isn’t it? It’s just me and my boyfriend and I cannot really share stuff with anyone as I’m working from home. I made hot cross buns this week as I had all of the ingredients. They freeze really well, so I have frozen half a dozen of them and these biscuits kept fresh for well over a week.

      Your cooking for the homeless is wonderful though and a very selfless act, thank you for your kindness. Take care as well.

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