A crisp, oaty biscuit in the British tradition — adapted for U.S. ingredients with King Arthur White Whole Wheat flour and golden syrup.
INGREDIENTS
DRY INGREDIENTS
200 g — Whole wheat flour (KA White Whole Wheat)
200 g — Old fashioned rolled oats (To get closer to the package version, pulse these a few times in the food processor for smaller bits.)
100 g — Granulated sugar
100 g — Light brown sugar
6 g — Baking soda
4 g — Kosher salt
WET INGREDIENTS
200 g — Unsalted butter, melted
80 g — Golden syrup (see notes)
OPTIONAL: 10–20 g — Milk
- Combine all dry ingredients
in a large bowl and whisk to blend.
- In a small saucepan or
microwave-safe bowl, melt butter with golden syrup until smooth. Let cool
slightly.
- Pour the wet mixture into
the dry ingredients and stir until just beginning to come together.
- OPTIONAL (see note below) : Add 5 g of milk
and mix until a cohesive dough forms. If the dough appears dry or crumbly,
add up to 5 g more milk. Do not overmix.
5.
Portion the dough into 28–30 g balls (about 32 total).
- Place on a parchment-lined
baking sheet and flatten each ball lightly with your palm or the bottom of
a glass.
- Bake at 350°F (175°C)
for 12–14 minutes, until golden at the edges. (A little longer
makes a crisper cookie, so your call!)
- Allow cookies to cool on
the baking sheet for 5 minutes before transferring to a wire rack. They
will crisp as they cool.
For Milk or Dark Chocolate Hobnobs: Melt chocolate or "Couveture" candy making chocolate in top of double boiler and spoon on the hobnobs. Spooning on them bottom side (flat side) up is recommended. then spread with knife and let cool.
BAKER'S
NOTES
●
King
Arthur White Whole Wheat is closest US substitute to UK “wholemeal” flour. You
can use regular old AP flour, however.
●
If
you don’t have the Golden Syrup, you can use Light corn syrup + a little
honey or molasses
Use the same weight as the golden syrup. For your recipe: 80 g total.
A good mix would be 70 g light corn syrup + 10 g honey.
●
You
can add milk incrementally if dough too dry. I did not need any, though the
dough was crumbly. Start with 5 g, then assess dough consistency before adding
more.
●
Do
not overmix once the wet and dry ingredients are combined.
●
Cookies
will feel soft when they come out of the oven — they crisp significantly as
they cool.
●
For
uniform results, use a kitchen scale for all measurements.
●
Store
in an airtight container at room temperature for up to 5 days.
QUICK
REFERENCE
Yield — 32 cookies
Portion weight — 28–30 g per cookie
Oven temperature — 350°F / 175°C
Bake time — 12–14 minutes
Flour — KA White Whole Wheat
