Hands down my favourite biscuit with a cup of tea. Our version is slightly chunkier (better for the dunk) and full of fibre! Save this recipe for weekend baking and snack like a Queen or King next week at work.
Homemade hobnobsPrint This
- 200g wholemeal flour
- 1 tbsp ground flaxseed/linseed
- 1 tbsp chia seeds
- 110g oats
- 2 tbsp extra virgin olive oil
- 1 tsp vanilla extract
- 120ml milk or dairy free alternative
- 80ml maple syrup
- 60g smooth peanut butter [or tahini]
- 100g dark chocolate
Start by combining the ground flaxseed and chia seeds in a bowl with 4 tbsp of water. Leave to sit for 10 minutes.
Preheat the oven to 180c and line 2 baking trays with parchment paper.
Next, in a mixing bowl, combine the olive oil, vanilla extract, milk maple syrup and peanut butter/tahini.
Pour in the flour and oats along with the flaxseed and chia seed mix and mix until well combined.
Roll the mixture into approximately 15 balls and flatten into biscuit shapes.
Bake in the oven for 15 minutes before allowing to cool completely.
Finish by melting the chocolate and dunking the biscuits in to cover 1 side. Place in the fridge for 10-15 minutes for the chocolate to set before tucking in.