It has been raining solidly for two weeks now. The kind of constant deluge that would have you believe it has been raining your whole life. I am not complaining, far from it. I love it. I find myself far more active in the cold and creativity just seems to increase with the rain. But goddamn does it give me tea and biccie/cookie cravings!
Chocolate chip cookies (especially the kind stuffed with peanut butter), Christina Tosi's cornflake crunch cookies, tim tams, earl grey shortbread squares, Nazook, alfajores stuffed with dulce de leche, spiced double chocolate cookies with a fudgy wudgy centre. I want all of them. Now. In and around my face. But the biccie I seem to crave more than any other in this weather is the humble HobNob. Chocolate coated digestives. Rich, oaty and not too sweet, they hold their shape and become the perfect texture after being dunked in tea - they are my tea dunking cookie of choice. Mine and much of the populace of Britain it would seem. Given the amount of rain to the amount of tea being consumed and the total lack of monies in my bank account, buying fifty packets of chocolate coated digestives is not feasible. So when facing a cookie shortage to the oven one must go!
I have used the term biccie/biscuit/cookie interchangebly here as they are one and the same to me. A tea dunking biscuit should be not to soft and not too hard. It should never ever collapse after being dunked in a cup of tea! I found this recipe in one of my old Gourmet traveller magazines and have always wanted to make them since I saw them on Top with Cinnamon - I mean who wouldn't?! Once baked they will keep in the biscuit tin for up to 5 days but if you are in for a week of rain you may find yourself baking more than one batch. The recipe will yield a different amount of cookies depending on the amount of dough you measure out - I used a regular spoon so mine were fairly sizeable.
Chocolate HobNob Biccies
- 125g/4.5 oz unsalted butter, softened
- 80g/2.8 oz brown sugar
- 2 Tbsp golden syrup
- 80g/2.8 oz quick oats
- 110g/3.8 oz plain flour
- 1 tsp baking soda
- pinch of salt
- 150g/3.5 oz dark chocolate, chopped
- 1 tsp coconut oil
- Preheat oven to 180°C/350°F. Line two baking trays with baking paper.
- In a large bowl cream together the butter and sugar until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats, flour, bicarb and salt.
- Take a spoonful of dough and roll into a ball. Place on lined baking trays and press down. Repeat with remaining dough, leaving a little space between the biscuit dough to allow for spreading.
- Bake in preheated oven for 10-15 minutes until golden brown. Remove from oven, cool slightly on tray then transfer to wire rack to cool completely. They will get harder and crunchier as they cool.
- Melt the chocolate and oil together until smooth and glossy. Spoon about a teaspoon of chocolate onto the top of each cookie and spread it over the entire cookie. Set them aside for the chocolate to set. Drizzle any remaining chocolate over the biscuits. Leave to set again and serve with a mug or three of tea.
Adapted from Gourmet Traveller