Oh, hobnobs, how I used to love you, and then I was diagnosed, and GF hobnobs are not sold anywhere. *Sigh* Actually, it’s probably a good thing I’ve gone more than a decade without hobnobs, because they are so addictive. That has come to an end though, because I recently tried out this recipe, and my oh my, are they good. Daughter and I made them one afternoon when she was down with a cold, and they went perfectly with posset and tea.
I must admit that this is not a ration recipe. 225 grams of butter and sugar, each mind you, is a lot of butter and sugar. To be fair, I did get some 35 hobnobs out of the recipe, so they will last us a while, I think, if we don’t go too crazy. I do use a similar ration recipe, which I will post soon for comparison, but these hobnobs are noticeably sweeter and butterier than the ration ones (duh).
The only caveat I noticed with making these GF is that it is better to leave them in the oven ever so slightly longer, so that they are crisp all the way through. Otherwise, they get a bit weak in the middle and fall apart.
Go on then, no need to despair about not finding GF ones, or not finding them at all if you live outside of the UK. They do have oats in them, so that makes them somewhat healthy, right?