Make Craft Game

The first step for making Hobnobs is the biscuit. I questioned myself greatly during this process, but it didn’t feel like any cookie I’ve made before. It started out normally enough… the butter and sugars were added to a stand mixer bowl and beat until the mixture became fluffy. Then it was time to add the golden syrup (I used maple syrup as a substitute option).

All the dry ingredients (flour, wholemeal flour, oats, baking soda, and salt) were combined in a different bowl. Then it was time to add the flour mixture into the butter mix. This process will makes a dough that sticks together and becomes almost like a ball around the mixing paddle.

The dough is now ready to be turned out onto a flat surface and rolled out. I know that the goal was to make twelve 7cm circles, but I wanted to try and get more. But the recipe is finely tuned, and I could not get much more than the twelve.

Then it was time to get the hobnob biscuits into the oven to cook. Telling the doneness of the biscuit was difficult but there was some slight browning on the edges when I got to the fifteen minute mark. The biscuits were put aside to cool while I moved onto the next component.

Caramel is my favorite thing in the world. And it’s surprisingly easy to make. The biggest component of making caramel is patience and attention. There are very few actual ingredients needed. A hard caramel only needs sugar.

For the soft caramel that I am aiming for, I needed to add heavy whipping cream and butter into the mix. But it always starts with sugar. I used a sauce pot to melt the sugar. Getting the sugar to 248 degrees is the goal. This will get the sugar fully melted and slightly caramelized without getting a bitter burnt flavor.

The heavy whipping cream is what’s needed to keep the caramel soft. But the biggest key is not shocking the sugar with too large of a temperature difference. Putting anything cold into the pan will cause the sugar to harden. So, I had to heat the cream up while the sugar was melting. But I didn’t want it to boil. So many requirements.

The last step for making the caramel needed for Hobnobs is adding butter. Since the heavy whipping cream helped bring down the temperature, the butter won’t be able to shock the caramel.

Since I didn’t have any molds, I spooned a bit of the caramel onto each biscuit. Then I let the caramel cool and used the cutter I did have to clean up the edges. If I had a mold, I would have poured the caramel into the mold and placed the biscuits on top while still in the mold before letting it cool.

The last step in making hobnobs is covering them in chocolate. I was absolutely terrified of having to do the line feathering but I was determined to do it. One of the biggest lessons I learned from this was only do one biscuit at a time. Chocolate cools and hardens. Thin layers of chocolate do it quite fast.

Step one was melting the chocolate. I started with the large amount of dark chocolate and the small amount of white chocolate. The dark chocolate went into a large bowl and melted. I took the white chocolate and melted it and placed the chocolate in a squeeze bottle, but a piping bag would work as well.

With the chocolate prepped, I dipped one biscuit into the dark chocolate and then placed it flat on a prepped space. I used the squeeze bottle to make lines on the biscuit with white chocolate. It was supposed to only be five, but I got a little trigger happy. Then I used a toothpick to draw lines perpendicular white chocolate lines. I would alternate the direction when using the toothpick (going from front to back and then back to front). Then I repeated this step.