McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

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McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

McVitie's Hobnobs Milk Chocolate Biscuits, 262 g (Pack of 1)

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I’d love to make these and in all honesty, naively I hadn’t even realised McVites use palm oil instead of butter.Rolled OATS (30%), MILK Chocolate (25%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed MILK, Dried Whey ( MILK), Butter Oil ( MILK), Vegetable Fats (Palm, Shea), Emulsifiers ( SOYA Lecithin, E476), Natural Flavouring], Wholemeal WHEAT Flour (16%), Sugar, Vegetable Oil (Palm), Glucose-Fructose Syrup, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt. Not that just because this recipe is vegan and gluten-free doesn’t mean you can go and eat the whole batch in one sitting. You only need a thin layer of chocolate to give these Oaty Biscuits a gorgeous flavour, but you can add plenty more if you want to give yourself a nice thick layer. I had to make them a couple of times and play around with the ingredients and quantities before I was happy with the end result. In case you’re wondering how my biscuits all look so even: while the biscuits were still hot from the oven, I used a pastry ring to cut each one into a perfect circle.

The product names and descriptions within this publication are not intended to constitute the full legal description of the product. Calories: 212 kcal Carbohydrates: 20 g Protein: 3 g Fat: 14 g Saturated Fat: 8 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0. This is the perfect chocolate biscuit with the right amount of crunch, grit and a lovely layer of chocolate. I like the distinction of “biscuit”, though, because I feel like the crisp kind of dunking entity is different than the warm, chewy entity.For variety I also have tried adding cinnamon to the batter – loved them, and I also tried adding ground up shredded coconut to the batter – love them too. The plain variety is manufactured at Tollcross factory in Glasgow, and the chocolate variety is made at the Harlesden factory in north-west London.

My recipes focus on reducing waste and stress and are perfect for families looking for easy and tasty meal ideas. Tried this with buckwheat flour and tapioca starch – they spread a LOT, but were still delicious, and the good news is, now I know how to make gluten free florentines 🙂 I am committed to making these gluten free as pictured…I am willing to bake (and eat! Don't worry if the biscuits feel slightly soft; they should firm up and become crunchy as they cool. You can get a good dunk without them falling apart and they’ve got oats in, so you can tell yourself that they are healthy.Having my first attempt ending in the bin, I pulled myself back together and went for it a second time. I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking.

But, remember that it’s just chocolate without butter or anything, so it does set pretty hard and a thick layer would be quite tough. Bake times vary massively depending on your oven, so my best advice is to get to know your oven and its little quirks – they all have them. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. It has since been brought back, but slightly changed by adding "hob" to the beginning of the last word.

I have to force myself not to make them too often because I would just sit and eat them five at a time. That step is completely optional, as is actually coating them with chocolate – plain HobNobs are a thing – but, to be honest, why would you go for plain if there’s a chocolate option? If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. I make a couple of bigger ones for our granddaughter to take for snack at school as it makes a change from fruit. I must admit that I haven’t had a hobnob in years, but I still remember exactly how delicious they taste!

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