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–+ servings

Prue Leith's Chocolate Caramel Hobnobs

saltandserenity
These are Prue's twist on the classic Hobnob. A layer of caramel and an elegant feathered chocolate topping take the classic Hobnob to a new level.
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Servings 12 cookies
Calories 412 kcal

Equipment

  • 1 heavy bottomed small saucepan
  • 1 candy or instant read thermometer
  • Two 3 inch non-stick round silicone baking pans
  • 1 3-inch round cookie cutter
  • 1 wooden toothpick or wooden skewer

Ingredients
  

Cookies

  • 100 grams unsalted butter
  • 35 grams granulated sugar
  • 40 grams light brown sugar
  • 1 Tablespoon Golden Syrup
  • 50 grams all-purpose flour
  • 50 grams whole wheat flaour
  • 100 grams large flake (rolled) oats, not quick cook or instant oats
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's kosher salt

Caramel

  • 100 grams granulated sugar
  • 100 grams 35% cream
  • 100 grams unsalted butter, cut into 1/2 inch cubes

Chocolate Coating

  • 400 grams bittersweet chocolate
  • 100 grams white chocolate

Instructions
 

Cookies

  • Preheat oven to 350°F
  • Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 2–3 minutes.
    Add the golden syrup and mix to combine. Scrape down the bowl.
  • Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking soda, and salt until evenly distributed.
  • Combine: Add the dry mixture to the butter mixture. Mix on low just until a dough forms.
  • Prepare pans: Stack two half-sheet pans (13 × 18 inches), lining the top one with parchment.
    Doubling the sheet pans prevents the cookie bottoms from over-browning.
  • Roll and Chill: Turn the dough onto a lightly floured surface. Use your hands to gather together and create a rough rectangular block.
    Roll between two sheets of parchment to a 11 × 8-inch rectangle.
    Chill the sheet of dough for 15 minutes.
  • Cut rounds: Using a 3-inch round cookie cutter, cut 12 rounds.
    Place 6 cookies on the double-lined sheet, spaced apart. Set aside the remaining 6 cookies.
  • Bake: Bake for 6 minutes, then rotate the baking sheet 180°.
    Continue baking 6–7 more minutes.
    Cookies will look slightly irregular and not perfectly round — that’s expected.
  • Trim cookies while warm: While the cookies are still warm, use the 3-inch cutter to trim them into perfect rounds so they fit the silicone molds.
  • Cool: Let the cookies crisp on the baking tray for 5 minutes, then transfer to a rack to cool completely.
    Repeat baking with the remaining 6 cookies.

Caramel

  • Make the caramel: Place the sugar in a small heavy-bottomed saucepan over medium heat. Let it heat without stirring until it begins to melt and turn a deep amber.
    You can gently swirl the pan to help the sugar melt evenly, but avoid using a spoon or spatula.
    If sugar crystals form on the sides of the pot, brush them down with a wet pastry brush to prevent the caramel from crystallizing.
  • Add cream: Carefully pour in the cream. The mixture will bubble vigorously — this is normal. Whisk until smooth.
    Cook until the caramel reaches 248°F on a candy thermometer.
  • Cool and fill silicone molds: Let the caramel cool until thickened but still pourable.
    Spoon a scant 1 tablespoon of the caramel into each of the silicon moulds and place a cookie (base side down) on top of the caramel. Press down gently until the biscuit is touching the caramel then repeat with the remaining 11 cookies. Leave to cool for 10 minutes, then freeze for about 1 hour, until firm. Gently pop the caramel coated cookies out of the moulds.

Chocolate Coating

  • Melt chocolate: Melt bittersweet and white chocolate separately:
    Either in microwave at 50% power in 45-second intervals, stirring between each, or using a double boiler over gently simmering water
  • Set up coating station: Line a baking sheet with parchment.
    Pour the melted dark chocolate into a shallow 4–5 inch bowl.
    Transfer the white chocolate into a piping bag and snip a very fine opening.
  • Dip and Feather: Working with one cookie at a time:
    Dip the caramel side into the dark chocolate
    Let excess drip off
    Place on the parchment-lined sheet
    Before the dark chocolate sets, pipe five thin lines of white chocolate across the top of each cookie.
    Drag a toothpick or skewer through the lines to create a feathered pattern.
  • Set and Store: Chill until the chocolate is fully set.
    Store in an airtight container:
    Up to 1 week in the fridge
    Up to 3 weeks in the freezer

Notes

  • Golden syrup is not the same as corn syrup. Corn syrup is made from starch and has a mild flavour, while golden syrup is made from sugar and has a deeper, buttery caramel taste.
  •  
  • Golden syrup is widely available online and is worth seeking out for the unique flavour it adds.
  • The silicone molds used are 3-inch round baking molds 

Nutrition

Calories: 412kcalCarbohydrates: 42gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 132mgPotassium: 185mgFiber: 3gSugar: 27gVitamin A: 550IUVitamin C: 0.1mgCalcium: 46mgIron: 2mg
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