Ingredients for British Digestive Biscuits Hobnobs Copycat
- Self Rising Flour
- ½ cup packed brown sugar
- Porridge Oats
- 1 cup (2 sticks) unsalted butter, softened
- Honey
- Water
- 1 teaspoon baking soda
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How to Make British Digestive Biscuits Hobnobs Copycat
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet, leaving some space between each biscuit.
- Lightly flatten each ball with a fork, creating a criss-cross pattern.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
70g
Fat
49g
Carbs
9g
