Today is Blue Monday, which can only mean one thing — Hobnobs! Wait, let me backtrack a little, sorry now. Blue Monday is reportedly the most depressing day of the year. The bluest of all Mondays typically falls on the third Monday in January, and an equation has even been devised by a travel company to justify the claim and apparently completely befuddle us:
where W=weather, D=debt, d=monthly salary, T=time since Christmas, Q=time since failing our new year’s resolutions, M=low motivational levels, and Na=the feeling of a need to take action.
Naturally, it is pure nonsensical pseudoscience, but I’m latching on because it gives me an excuse for consoling myself with biscuits on this apparently most miserable of days. So back to the Hobnobs. My friend Lawrie concocted this recipe, along with many other terrific, easy-to-follow sugar-free recipes on his website CakeZero (link below!) I made a few tiny alterations in this version.
These Hobnobs are LEGIT. For the unacquainted, a Hobnob is a biscuit (cookie to you Americanos) that is made with rolled oats. It tastes like an oaty flapjack-y digestive biscuit, except better. Unfortunately, the commercial version is also packed with wheat flour, sugar, and palm oil. This great recipe is full of gluten-free oats, NO sugar, and it has delicious dark chocolate on top. Add the fact that they are a doddle to throw together and you have yourself some excellent quick-fix consolation cookies. Brighten your Blue Monday with a couple of these, and always remember; one nibble and you’re nobbled.
- 75g GF oat flour (or you can just whizz the oats in your food processor)
- 60g GF rolled oats
- 30g erythritol (or granulated sweetener of choice)
- 1⁄2 tsp bicarbonate of soda
- 1⁄2 tsp ground cinnamon
- 1⁄8 tsp stevia
- 60g butter
- 2 tsp Vitafiber powder + 1 tbsp warm water, mixed (or 2 tsp honey/ maple syrup)
For the chocolate topping
- 70g dark chocolate (I used Green and Blacks 85%)
- 1⁄2 tsps coconut oil
- 2 tsp powdered erythritol (again you can just whizz granulated eryth in the food processor)
- Preheat your oven to 130°c, and prepare a parchment paper lined baking tray.
- Mix your dry ingredients in a bowl.
- Melt the butter and mix it into the mixture, ensuring there are no lumps.
- Mix in the Vitafiber and warm water, or alternatively honey/maple syrup.
- Flatten the dough onto the baking tray with your hands, and press another sheet of parchment paper of it. Roll it out with a rolling pin or empty jar.
- Using some kind of cookie cutter (I used a white wine glass), cut out your Hobnobs. I got around 15.
- Arrange hobnobs on baking tray and bake for around 10-12 minutes.
- After this time, provided they are still quite pale, turn the heat up to 180°c fan (200°c no fan, 390°f) and bake for another 5 minutes.
- Remove from oven and allow to cool completely.
- Make the chocolate topping by melting the chocolate (I used the microwave — Lawrie uses a bain marie, which is the correct method — I am a lazy fool)
- Into your bowl with melted chocolate, add the powdered erythritol and coconut oil and mix until silky looking.
- Using a pastry brush, slather this chocolate onto your hobnobs. Allow to cool completely.
- Store at room temperature in an airtight container.
For the original recipe and more, visit http://www.cakezero.co/sugar-free-chocolate-hobnobs/