Public Health England has a voluntary sugar reduction programme with food manufacturers and shops on products including cakes, chocolate, breakfast cereals, yogurts and biscuits.

Oats – Real hobnobs use a combination of jumbo oats and rolled oats. Either will work great on their own though.

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For the biscuit crust, whiz hobnobs to fine crumbs in a food processor, then pulse in the cocoa and melted butter until well combined. Tip into a 23cm (9in) deep tart tin and using a spoon or your hands, press firmly into the base and up the sides. Chill while you make the filling. To make the base, I blitzed the hobnobs in a food processor until they resembled breadcrumbs. Next, I added in the melted butter and blitzed again until the mixture resembles wet sand. Related Posts Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted. Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time. The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind.

For the chocolate filling, melt both chocolates over a pan of simmering water or in a microwave. Set aside to cool to room temperature. Whip the cream to soft peaks and fold the chocolate into the cream until combined. Place spoonfuls of chocolate mix over the caramel layer, and spread gently to cover. If you want a smooth surface, dip a palette knife in very hot water, wipe dry, and spread over the chocolate to smooth. Return to the fridge to set for at least 4hr or overnight. Carefully spoon over some chocolate sauce over each biscuit to cover the layer of caramel. Make sure it goes all the down the sides too to cover the biscuits (if you wish!). Leave them to set for at least 2 hours…then you’re ready to enjoy! Step 6: Pour the caramel onto the biscuit base and smooth it out. Pop into the freezer or fridge just while you melt the chocolate for the top.

Bicarbonate of Soda – Essential for a little oomph. Don’t switch this out for baking powder as they do different things. Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray. Time for another recipe using Tiger Nut flour, and with it’s deliciously nutty flavour, I thought it would work amazingly well in a biscuit combined with caramel and chocolate – remember those Hobnobs? Yep, like that. So I attempted to make a healthier, vegan, dairy and gluten-free and no refined sugar version and they turned out pretty good! A baked nutty biscuit base smothered with a sweet caramel and coated in a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats! Milk Chocolate & Coconut Flavour: Rolled Oats (34%), Glucose Syrup, Milk Chocolate (12%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey ( Milk), Butter Oil ( Milk), Vegetable Fats (Sal and/or Shea, Palm), Emulsifiers ( Soya Lecithin, E476), Natural Flavouring], Vegetable Oil (Palm), Wheat Flakes (4.5%) [ Wheat Flour, Wheat Bran, Sugar, Barley Malt Extract, Salt, Honey], Crisped Cereals (4.5%) [Wholemeal Wheat Flour, Rice Flour, Sugar, Malted Barley Flour, Malted Wheat Flour, Salt, Vegetable Oil (Rapeseed), Calcium Carbonate, Emulsifier ( Soya Lecithin)], Wholemeal Wheat Flour (4.5%), Sugar, Humectant (Glycerine), Maltodextrin, Water, Partially Inverted Sugar Syrup, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Salt, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit pieces To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in

These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂 .Chocolate: I like to use a good quality dark chocolate for my caramel slice topping. You know, to balance out the intense sweetness just a tad. But of course you can use any chocolate – milk, white, caramel (Caramilk!), Mint, or any other kind you can think of. What a better way to celebrate the new season–whether its the newest season in the UK or the US Netflix series of Bake Off The Great British Baking Show–than with these Hobnobs? . Side note: the new season available on US Netflix is the season I watched here in the UK last year. Let me tell you, it’s a good one! Tip some of the mixture into the oiled cake tin. Using your fingers and a metal spoon, flatten the biscuit mixture onto the base, then start to build up the sides, adding extra mixture and working it up the tin to form thin walls. Once you’ve used up all the mixture, chill the base in the fridge. Heat the oven to 160°C/140°C fan/gas 3. Step 4: To make the caramel layer, pour the condensed milk into a medium saucepan. Then add the butter, salt and golden syrup if using.

Milk Chocolate & Golden Syrup Flavour: Rolled Oats (34%), Glucose Syrup, Milk Chocolate (12%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey ( Milk), Butter Oil ( Milk), Vegetable Fats (Sal and/or Shea, Palm), Emulsifiers ( Soya Lecithin, E476), Natural Flavouring], Vegetable Oil (Palm), Wheat Flakes (4.5%) [ Wheat Flour, Wheat Bran, Sugar, Barley Malt Extract, Salt, Honey], Crisped Cereals (4.5%) [Wholemeal Wheat Flour, Rice Flour, Sugar, Malted Barley Flour, Malted Wheat Flour, Salt, Vegetable Oil (Rapeseed), Calcium Carbonate, Emulsifier ( Soya Lecithin)], Wholemeal Wheat Flour (4.5%), Sugar, Humectant (Glycerine), Maltodextrin, Water, Partially Inverted Sugar Syrup, Salt, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit pieces This follows the introduction of a sugar tax on soft drinks in 2018, which has seen the sugar content in fizzy drinks drop by an average 28.8%. Butter: I use unsalted, then add a small amount of salt to the caramel layer. But feel free to use salted butter instead if you’d prefer it to taste like a salted caramel slice. Mmm! For the caramel Sweetened condensed milk: Grab a tin of Nestle, or just a supermarket’s home brand. Either is fine. Just don’t grab evaporated milk by mistake. It’s not the same thing and won’t work in this recipe. McVities’s is just one of the big manufacturers chopping sugar from products. Last year Cadbury launched a new version of its Dairy Milk bar with 30% less sugar and has plans to release various other products in lower sugar versions.Sugar – Light brown soft sugar is best overall for hobnobs. If you switch to caster sugar they will spread more when baking and become a darker golden colour. Hobnobs get their flavor from oats and a lovely ingredient called golden syrup, a British baking staple. Golden syrup is an invert sugar (like corn syrup) that prevents sugar crystals from forming, so they’re used in caramel and candy-making. Like its name indicates, golden syrup has an amber, golden color. Golden syrup, unlike corn syrup, has a rich flavor that’s not pure sugar; it tastes caramel-y and buttery which makes it a great addition to baking recipes. While golden syrup used to be super difficult to find in the US, it’s pretty easy to find online or at higher-end stores (I think possibly because of the popularity of Bake-Off). If you can’t find it, you can absolutely substitute a mild honey. That said, I do think it’s worth the effort of finding the golden syrup. Step 8: Spread the chocolate evenly over the top of the caramel shortbread. Then cover and pop into the fridge until set.