Liz Polding shares her home-made hobnob recipes, perfect for when completing a Tough Mudder or preparing for Finals!
This one is a great favourite and really good for hiking trips. My husband did the Yorkshire Three Peaks for charity a couple of years ago, fuelled by these and I have made them for recovery fuel after all three of my Tough Mudder races.
The recipe is incredibly easy and takes very little time. You can substitute the golden syrup for maple syrup, or use darker sugar if you prefer. If you are vegan, you can use a good quality butter substitute and they will work just as well.
I like these as they have a bit more taste than flapjacks (they actually taste a bit like hobnobs!) and they are less greasy than flapjacks can sometimes be made the traditional way. You can make them either as a traybake like flapjacks, or as individual biscuits.
You will need a baking dish about 20cm across. If it is a traditional metal or ceramic dish, you will either need to grease it or line it with baking parchment. If it’s silicon, no need to do either! If you prefer biscuits, you will need a large baking sheet.
Ingredients:
- 225g each of oats, self raising flour, butter (or substitute) and sugar (I use light muscovado, but any sugar will work).
- 2 tablespoons of maple syrup or golden syrup if you prefer
Method:
- Pre-heat the oven to 180 degrees.
- Melt the butter, sugar and syrup in a pan over a gentle heat until combined
- Mix in the remaining ingredients (told you it was easy!).
- Tip it into the dish and press it down with the back of a spoon.
- Alternatively, if going down the biscuit route, use about two tablespoons of mixture per biscuit and put them on a baking sheet lined with baking parchment. It makes about 12-15.
- Bake for 12 minutes (fan oven). For biscuits, about 10 minutes is enough. It/they should be golden on top and firm. They will rise slightly in the oven. Cut into squares while still hot and leave to cool before turning out. For biscuits, put them on a cooling rack.
Enjoy! You are not obliged to do Tough Mudder if you eat it, by the way.
Did you try Liz’s recipe?
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