Crispy oat biscuits.

A nice cup of tea and a biscuit!

I remember when Hob Nobs first appeared on our shelves in 1985 (I am seriously old). There was a furory, people couldn’t get enough of them. Me? Well I had this recipe of my Mum’s, and they tasted fairly similar. The recipe is very simple, makes enough to fill the biscuit tin for a weekend and can be dunked if you happen to enjoy soggy biscuits with your tea. I made them again at the weekend and suddenly remembered why hob nobs were such a hit with everyone. In deference to my mum I’ve given the imperial measures first!

Crispy oaty biscuit.

Crispy oat biscuits. (makes 12)

3 oz (75g) porridge oats

3oz (75g) self raising flour

3oz  (75g) butter or marg if you were my mum!

3oz (75g) soft brown sugar

1 tbsp golden syrup

pinch of salt

splash of milk

How to ….

• Preheat the oven to 180c. Line two baking trays with baking parchment.
• Melt together the butter, syrup and sugar, over a low heat.
• In a bowl place the flour, oats and salt. Stir in the melted butter, syrup and sugar. If the mixture is very stiff andd a little milk to make it easier to spoon out.
• Place 12 spoons of the mixture evenly over the two trays.
• Bake for 10 to 12 minutes, until golden and crisp around the edges. Cool for a minute or two on the tray before placing on a wire rack to cool completely.
• Keep crisp by placing in a tin or tightly lidded container.
• Put the kettle on and your feet up!

Aaahhhhh, that’s better.

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