It’s International Homemade Hobnob Celebration day!

I spent the majority of the morning in bed reading my Kindle. The benefit (and indeed, the drawback) of the Kindle, is that when you finish one book in a series… you can just download the next one… until you run out of books of course.

Eventually however, I decided to get on with it and get up and get baking!

Oh, and get experimental.

The first two are just slight variations on the original recipe. For the third, I did a little switcheroo……

Chocolate and Ginger Hobnob Recipe

Ingredients

225g butter/margarine

1 tbsp golden syrup

1 tbsp hot water

175g self raising flour

50g cocoa powder

225g oats

225g sugar

1/2 tsp bicarbonate of soda

Method

Preheat the oven to 180C/350F.

Melt together the butter, syrup, and water in a pan.

Put the remaining ingredients in a bowl, then add the melted butter mixture and mix until thoroughly combined.

Take spoonfuls of mixture:

…………….. and put onto a baking tray, reasonably well spaced apart (they will spread a little):

………………. and bake for 15 minutes.

Allow to cool for a couple of minutes on the tray until they have firmed up slightly, then transfer to a cooling tray to finish cooling.

Cinnamon and Raisin Hobnob Recipe

Ingredients

225g butter/margarine

1 tbsp golden syrup

1 tbsp hot water

225g self raising flour

50g raisins

175g oats

225g sugar

1/2 tsp bicarbonate of soda

Method

Preheat the oven to 180C/350F.

Melt together the butter, syrup, and water in a pan.

Put the remaining ingredients in a bowl, then add the melted butter mixture and mix until thoroughly combined.

Take spoonfuls of mixture and put onto a baking tray, reasonably well spaced apart (they will spread a little), and bake for 15 minutes.

Allow to cool for a couple of minutes on the tray until they have firmed up slightly, then transfer to a cooling tray to finish cooling.

Seedy Vegan Hobnob Recipe

Ingredients

140ml (about 2/3 cups) oil (I used sunflower)

1 tbsp golden syrup

1 tbsp hot water

225g self raising flour

50g mixed seeds (I used a combination of sunflower, pumpkin, sesame, and linseeds)

175g oats

225g sugar

1/2 tsp bicarbonate of soda

Method

Preheat the oven to 180C/350F.

Add the oil, syrup, and water to a pan and heat slightly to help it mix together.

Put the remaining ingredients in a bowl, then add the oil mixture and mix until thoroughly combined.

Take spoonfuls of mixture and put onto a baking tray, reasonably well spaced apart, and bake for 15 minutes.

Allow to cool for a couple of minutes on the tray until they have firmed up slightly, then transfer to a cooling tray to finish cooling.

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I took them down to the big Hobnob giveaway in Bristol.

All were gone within an hour. I think my favourites were the chocolate and ginger ones, but the vegan ones were really good! I have made vegan ones before, using a vegan spread instead of butter, but the switch of oil for butter worked really well, and made for a really crispy hobnob!

We then celebrated another successful Hobnob giveaway by warming up with tea, coffee, soup, and falafel at Cafe Kino.

Good times Team Hobnob!

But what else have I been doing? Well, I have been working away at my Crochet hook roll, this time on the roll itself:

…umm yeah, I think I lost some stitches somewhere along the bottom, but overall, it’s not looking bad!

Also, I got some books today. The print editions of two of my friend’s books! V. exciting times. So proud of her. I already have the kindle editions of all of her books (including her new YA Sage), but now I have both Summer Loving and Carnevale in print! (I already had Masquerade)