Hobnob day: Chocolate and Ginger, Cinnamon and Raisin, and Seedy Vegan.

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.

Hobnob label

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:

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

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………………. 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.

IMG_2990

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.

IMG_2987

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.

IMG_2978

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

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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.

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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:

IMG_2991

…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)

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