Bignob Biscuit Recipe

We've been cooking the book (Bake It Easy) and this time we made our favourite tea-time treat: Bignob biscuit. 

The comedian Peter Kay once described the Hobnob as the Royal Marine of biscuits for its ability to be dunked repeatedly in a cup of tea without breaking. The firm texture of a Hobnob does give it some serious sturdiness. Dunking a slice of this in a hot tea creates an alchemy that elevates this humble biscuit to the realms of fine patisserie. There is an art to dunking, especially when biscuiteers make them wider than a cup. This is why we recommend you cut your biscuit into triangles for an engineered military dunk.

Here's how to make it:

We've made this in our round tin, but you can grab whichever baking tin you fancy. Go and gather around the following:

-150g (51/2oz) butter
-2 tablespoons honey or golden (corn) syrup
-150g (51/2oz) soft light brown sugar 150g (51/2oz) rolled oats
-150g (51/2oz) self-raising flour
-1 teaspoon salt
-50g (13/4oz) dark or milk chocolate, melted, for drizzling (optional)

Preheat the oven to 180°C fan/350°F/Gas 6 and line your 20cm (8in) round tin (see page 11).
Melt the butter with the honey in a saucepan over a low heat.
Meanwhile, add the dry ingredients to a large mixing bowl and give them a rough mix. Pour in the melted butter and honey and mix until a rough dough forms.
Using your hands or a spatula, evenly press the mixture into your round tin, then bake for 20–25 minutes until golden brown. Leave to cool for 10 minutes, then remove from the tin and mark out triangle slices, like how you’d cut a pizza. Leave to cool completely, then drizzle melted chocolate on top, if you like.
Snap into individual portions when serving. Store in an airtight container for a week or two.

NOTE: You can add chocolate chips to the biscuit mixture or some dried fruit, should you wish to adapt this.