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Homemade Chocolate Hob Nobs - vegan recipe

crunchy, golden oaty biscuits with a chocolate coating
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: cookie
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g oats
  • 25 g plain flour or use wholemeal if you have some
  • 25 g demerara sugar
  • 20 g granulated sugar
  • 1 pinch salt
  • ½ tsp bicarbonate of soda
  • 75 g dairy-free butter
  • 1 tbsp golden syrup
  • 60 g dairy-free chocolate dark or 'milk'

Equipment

  • 1 lined baking sheet

Method
 

  1. Preheat the oven to 170℃
  2. Place the oats in a small food processor and blitz to make a little finer
  3. Place the oats, flour, sugars, salt and bicarbonate of soda into a bowl and mix
  4. Melt the butter and syrup together and then pour into the dry ingredients. Mix to form a very soft dough
  5. Form into 6 even sized balls, you may need to squeeze the dough to get a nice compact ball
  6. Place well spread apart on the lined baking sheet and press down with the bottom of a glass. Even up the edges to make a nice circle shape
  7. Bake for 14-18 minutes until fully golden
  8. Remove from the oven and cool briefly on the baking sheet before moving to a wire rack. Let cool fully
  9. melt the chocolate and spread a thin layer over the flat base of each cookie. leave to set.

Notes

This recipe serves 6 - to make 12 cookies simply double the recipe.