Mr Man is English.
He grew up in London, and like a typical Englishman, he drinks a lot of tea.
And likes to dunk biscuits (a.k.a. crunchy cookies) into it.
In the beginning of our dating life, I found this very weird. Like, he wanted to drink tea. Often. With milk in it. And he wanted to dip cookies into it.
Like, why would you want to ruin a good cookie by making it soggy with hot milky water?!
But as time went on, I got onboard. Not really with the tea part, or the dunking part, but if there are cookies involved, I’m down. I’ll just take mine with a cold glass of milk, thanks.
Mr Man’s all time favourite packet cookies (for snacking on and for tea dunking) are Digestive biscuits or Hobnobs. They are oaty, crunchy, crumbly and sometimes coated in chocolate.
We often have multiple packs (plain, milk chocolate coated, dark chocolate coated, etc.) happening at once in the pantry. So when I came across a recipe for them, I thought they’d be the perfect Sunday afternoon bake for Mr Man.
And they were delish. Oaty and crumbly, buttery and chewy and smothered in chocolate.
They were a little different to the packet version, a little chewier, but we preferred them. I like that I know exactly what’s inside them, and I’ll definitely be making these again.
Hope you enjoy these as much as we did, in whatever form you choose to eat them! X
- 125g unsalted butter
- 80g brown sugar
- 2 tbsp golden syrup
- 100g quick oats
- 100g wholemeal flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ - 1 tsp sea salt, to taste
- 100g chocolate
- 10g butter
- Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and smooth.
- Add the golden syrup and beat until it's incorporated.
- On a low speed, mix in the oats, flour, soda, baking powder and salt.
- Roll small tablespoons of dough into balls and flatten on the tray, until they are about 2 inches in diameter. Leave room between the cookies for spreading.
- Bake for 10 - 12 minutes, until golden brown. Allow to cool on trays.
- Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water.
- Spoon a teaspoon of chocolate onto the underside of each cookie and spread out evenly. Allow to set before enjoying/dunking into tea. Makes 20 hobnobs.
- Happy baking!
Adapted from Kate Doran via Top with Cinnamon.