Vegan, gluten-free, vegetarian, egg-free and nut-free
McVities Hobnobs were my biggest dieting downfall long before I became vegan and when my body tolerated gluten. I loved the moment when the kids were at school and the housework was mostly done. The time to unwind with a cuppa and some biscuits. I only ate 2 but I think they must evaporate when exposed to air as before you knew it half the packet had disappeared, how odd.
These biscuits are a take on the ones I baked when my boys were younger. I have just made them vegan and allergen friendly.
- Incredibly moreish
- Too good for children lol
These still have the same nobbly textured surface and manage to be both crisp and chewy. These are definitely a biscuit and not a cookie. They are great dunkers which makes them taste so buttery.
To ring the changes and what my boys liked was to coat one side with milk chocolate and let them dry. There is such a great selection of both dark and milk vegan chocolate available to buy now. For a treat, it is nice to do this sometimes. They still store just as well.
If you are a coeliac or have an gluten intolerance then make sure your oats are gluten-free. If not use regular regular oats. Do not use the small steel-cut oats or the quick cook variety
This needs to be gluten-free plain flour. Check the packet to see if it contains xanthan gum. If it does you do not have to add extra. Regular wheat-flour could also be used if there is no problem with gluten.
I prefer the block butter for this recipe, such as dairy-free Violife or Flora. If you are going to use any dairy-free soft spread butters then just check it is suitable for baking.
You do need this to be mostly either caster sugar or you could use granulated sugar. Using just a soft brown sugar results in more of a soft cookie. I add a little just for taste, you could use all white.
I You could use maple syrup as a 1.1 alternative to golden syrup.
We are trying to emulate Hobnobs and maple syrup results in a a different flavour biscuit. Golden syrup provides that lovely almost caramalized sweet taste we are looking for, where maple syrup will provide a different flavour biscuit.
I know maple syrup is healthier for us and has a much lower sugar content than golden syrup but we are only using a small amount of golden syrup in this recipe.
These gorgeous oaty biscuits are my take on gluten-free and vegan hobnobs.
- Firstly, preheat your oven to 180 C Gas Mark 4 and line two large baking sheets with baking parchment.
- In a large bowl add in all your dry ingredients such as the oats, sugar, flour, salt and bicarb
- Place your butter, golden syrup and vanilla extract in a microwavable bowl and heat on high for 1 minute. If it is not melted then keep going on 1 minute blast. Once the syrupy butter has melted, stir it and add to the dry ingredients.
- Mix this quickly together and thoroughly incorporated with no dry ingredients showing.
- Using your hands break of pieces of dough, roughly the size of large walnuts and roll into balls.
- Once you have rolled them all out then divide them between your two baking sheets. You may have to do this twice, depending on the size of your oven or baking trays. Make sure there is space between them as they do spread. Place in the middle of the oven 1 tray at a time and bake for 10 minutes, or until they are light golden brown. Leave on the baking sheet for 10 minutes before transferring to a wire cooling rack. Next, place the second tray in the oven and repeat.
- Once totally cooled then store in an airtight container for 2 weeks, although I would be surprised if they lasted that long. They also freeze well when stored in airtight freezer bags.
- Cheesy Scottish Oatcakes
- Gluten-free Hobnobs
- Vegan Bolognese Sauce
- Cherry Bakewell Cookies
- Soda Bread
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments.
I have not been paid or gifted any brand names I have mentioned.
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