Hobnob Recipe (oat cookies )

Chocolate hobnobs have been a favourite of mine for a long time now. Something about them being oaty always made me feel like I was choosing the healthier option over a digestive (disclaimer- I wasn’t). However, they were still definitely worth it!

So with them being a firm favourite I decided to try and make my own. I was so pleased with the results I felt I had no choice but to share the recipe with you!


125g unsalted butter
80g brown sugar
2 tbsp golden syrup
100g quick oats
100g wholemeal flour
½ tsp bicarbonate of soda
½ tsp baking powder
½ – 1 tsp sea salt, to taste
100g chocolate
10g butter
1. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and smooth.
3. Add the golden syrup and beat until it’s incorporated.
On a low speed, mix in the oats, flour, soda, baking powder and salt.
4. Roll small tablespoons of dough into balls and flatten on the tray, until they are about 2 inches in diameter. Leave room between the cookies for spreading.
5. Bake for 10 – 12 minutes, until golden brown. Allow to cool on trays.
6. Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water.
7. Spoon a teaspoon of chocolate onto the underside of each cookie and spread out evenly. Allow to set before enjoying/dunking into tea. Makes 20 hobnobs



Eggs in Clouds

This simple recipe is a great way to change up how you have your eggs in the morning. They’re as delicious to eat as they are appealing to look at, with whole creamy yolks and a cloud of egg whites baked to perfection. Switch up the recipe and add even more flavour by including some of your favourite ingredients to the beaten egg whites before baking. Cooked bacon or sausage pieces,cheese and fresh herbs all work eggcellently.


  • 2 eggs
  • Pinch of salt
  • Freshly ground black pepper
  • (Optional) extras of your choice


  1. Preheat the oven to 190˚C. Line a baking sheet with parchment paper.
  2. Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until stiff peaks form that hold their shape when the beater is lifted. At this point you can add any additional ingredients you wish to include.
  3. Scoop the egg white mixture onto the prepared baking sheet in 2 mounds. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
  4. For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
  5. Season with salt and pepper and serve hot.
  6. Enjoy!