It's Valentine's Day. A day to celebrate love, greeting card manufacturers and growers of red roses.
Whether you are spending this evening in an overpriced, candlelit restaurant a deux complete with a novelty heart shaped menu or if you are studiously avoiding all romance by conscientiously completing next year's tax return I promise you'll love these biscuits.
A classic oaty biscuit, smothered in milk chocolate and baked in a heart shape for February 14th.
NB: In the research for this post, I discovered you can get CHOCOLATE CREAM HOBNOBS! Forget a dozen red roses, I just want a pack of these for Valentine's Day.
Milk Chocolate Homemade 'Hobnob' Hearts
100g porridge oats
100g plain flour
100g golden caster sugar
1 tbsp golden syrup
1 tsp bicarbonate of soda
100g melted milk or dark chocolate
1. Heat the oven to 180C/fan 160C/Gas Mark 4
2. Put the oats, flour and sugar in a bowl
3. Melt the butter over a gentle heat in small pan and stir in the golden syrup. Add the bicarbonate to 2 tbsps of boiling water then stir into the syrup and butter mixture
4. Make a well in the middle of the dried ingredients and pour in the butter and syrup mixture. Stir to incorporate all the ingredients
5. To make the heart shaped biscuits I used a silicone heart shaped mould: dollop 1 tbsp of the mixture into each heart.
6. Bake in batches for 8-10 minutes until golden
7. Allow to cool for 5-10 minutes then remove from the mould and dip half of each heart into the melted chocolate. Place on a wire cooling rack to set
- If you'd prefer to make the traditional Hobnob rounds: Put dessertspoons of the mixture onto buttered baking sheets, allowing space for spreading of the biscuits
- In an airtight container, these last ages. Well, in theory.
- Happy Valentine's Day!