Comments on: Homemade Hobnobs Recipe

By: NELLIE

NELLIE — Wed, 06 Aug 2025 05:30:50 +0000

In reply to Kerry. That's up to you. For decoting and topping people woukd often rather use their preferred chocolate, but when incorporating in cooking use cooking chocolate. For topping I know my family likes C####rys or G####xy or my mum dark chocolate. I know I'm not the author but imagine she'd say use what you like.

By: Jane's Patisserie

Jane's Patisserie — Mon, 04 Aug 2025 08:49:21 +0000

In reply to Karen.

Hiya, it’s not – it’s here on the blog.

By: Karen

Karen — Sun, 03 Aug 2025 14:08:02 +0000

Hi what book is this recipe in. Thanks Karen

By: Willow

Willow — Wed, 30 Jul 2025 15:28:04 +0000

I’d love to make a coconut version of these – would you recommend just adding desiccated coconut and would I need to reduce the amount of any other ingredients? Thanks!

By: Kerry

Kerry — Mon, 21 Jul 2025 08:10:22 +0000

Hi. Is it just normal milk chocolate or cooking chocolate please.? Have checked through and can’t see that anyone as asked yet. Thank you

By: Anna B

Anna B — Sun, 20 Jul 2025 11:49:32 +0000

Just made these and they’ve gone down a treat. I was cautious at first with everyone saying about them being dry but they were fine, to be honest I don’t think it’s supposed to be moist mixture, biscuits aren’t generally. The mixture was a bit bitty but you just press it together with your hands and it soon forms.
I rolled them into balls then pressed them straight onto the baking tray. Next time I’ll flatten them down a bit more as I made them a bit thicker than your usual hobnob.
Also, one of the comments about putting a cube of chocolate on each biscuit as soon as they come out of the oven.. brilliant idea!

I do enjoy your recipes Jane, thank you x

By: Jane's Patisserie

Jane's Patisserie — Thu, 17 Jul 2025 14:08:24 +0000

In reply to kathryn. I find maple syrup less sticky so that may be why - but also you just need to use warmth of the hand to bring it together or beat for longer!

By: Jane's Patisserie

Jane's Patisserie — Tue, 15 Jul 2025 08:54:03 +0000

In reply to Sue Russell. The dough may just need a little kneading to bring it together without swapping the flours, but glad it worked out with a mix.

By: Sue Russell

Sue Russell — Mon, 14 Jul 2025 10:57:59 +0000

First time I made these the mixture was to dry, just made them again using 50/50 wholemeal flour and plain flour they have come out perfectly.

By: Lexie

Lexie — Wed, 09 Jul 2025 15:53:56 +0000

Can I use gluten free flour for these?

By: Suzanne Moore

Suzanne Moore — Mon, 07 Jul 2025 12:59:00 +0000

I made these with honey not Golden syrup & white flour as run out of Wholemeal.
Absolutely delicious thank you Jane patisserie 💞

By: Laurie

Laurie — Sat, 05 Jul 2025 12:12:40 +0000

In reply to Beth. Can you advise the calories in each biscuits please

By: kathryn

kathryn — Wed, 02 Jul 2025 08:18:15 +0000

I had to use maple syrup because I didn’t have any golden. Mixture seemed a little dry a they’re in the oven fingers crossed

By: Jane's Patisserie

Jane's Patisserie — Tue, 01 Jul 2025 07:55:51 +0000

In reply to Julia Baxter. You just need to use the warm of a hand or a spatula to bring them together. You want to avoid adding any extra liquid as it will prevent the cookies baking as you want to make a hobnob