Showing posts with label oats. Show all posts
Showing posts with label oats. Show all posts

Dec 31, 2018

Homemade Hobnobs (egg free)

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

Oaty, buttery, and moreish-ly crisp - this homemade version of the popular British biscuit is downright addictive! Sturdy enough for dunking, egg free, and easy enough to make in a single afternoon.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,
"One nibble and you're nobbled"

Hobnobs are a commercial biscuit introduced by McVitie's in the UK in 1985. The McVitie's Hobnob is the third most popular biscuit in the UK to dunk into tea, with its chocolate-dipped variant ranked sixth. They are reminiscent of Anzac biscuits but without the coconut. We get them here in Nepal from a factory in Delhi. I'm rather fond of them but though they are sturdy enough for dunking they often arrive here powdered from the long, bouncy truck ride up to the Himalayas from the Indian plains. So I found this amazing recipe in Bon Appetit to make them at home!

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,
The UK's greatest culinary achievement!
This "made from scratch" version of one of the UK's favorite biscuits is even tastier than the original! The salty-meets-sweet buttery flavor and crunchiness have made them my absolute favorite cookie. I did make a few minor changes to the recipe. The original recipe called for two teaspoonfuls of honey. I used golden syrup and increased the amount to one tablespoonful. Golden syrup is the authentic, caramel-like flavor of McVities Hobnobs, honey will work but the flavor won't be quite as spot on. Measuring out two teaspoonfuls of golden syrup or honey is ridiculously fiddly and when it comes to either, more is MOAR! I also baked mine at 325F/165C instead of 300F/150C because that's the temperature my crappy toaster oven is stuck at. Rolled oats are preferred but I have made them with quick-cooking oats on occasion too. The quick-cooking oats make for a slightly denser cookie that is just as delicious. Any way you choose to make them I'm sure you'll love them! Off to the recipe:

Ingredients:
1 C butter, softened to room temperature
1 C granulated sugar
1&1/2 tsp baking soda
1&1/2 tsp salt
1 TBS golden syrup or honey
2 TBS whole milk
1&1/2 C flour
1&1/2 C rolled oats

Here's what to do:
1) Using an electric mixer on medium-high speed, beat together butter, sugar, baking soda, and salt until light and fluffy, about 3 minutes. Beat in milk and golden syrup (or honey).

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

2) Turn off the mixer and add flour and oats. Combine until just mixed. You can cover the dough in cling wrap and chill or freeze it or go on to the next step if you wish. I have found that chilling does improve the shape of these cookies but is not necessary.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

3) Preheat oven to 325F/165C. Spoon scant tablespoonfuls of dough onto silicone mat or parchment-lined baking sheets, pressing down lightly to flatten and spacing one and one-half inches apart. They will spread quite a bit.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

4) Bake cookies until golden brown on the bottoms and around the edges, about 25–30 minutes. Allow to cool for at least 5 minutes before transferring from baking sheet to wire rack.  (They will be soft at first but will crisp up as they cool). Store in an airtight container at room temperature for up to one week. Makes about 30 cookies.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

To all my dear readers, friends, family, and acquaintances,


Out with the old and in with the new: may you be happy the whole year through. 
Happy New Year!

Bibi

    Oct 11, 2016

    Classic American Oatmeal Cookies (Eggless)

    veg, vegan, vegetarian, oatmeal, honey, golden syrup, recipe, cookie, biscuit, drop, raisin, dates, walnuts, egg free, eggless, spice, american, baked, oatmeal, oats, healthy, honey, quick cooking, holiday, snack, oatmeal cookies,

    Fill your cookie jar with this eggless version of the classic American oatmeal cookie. Buttery, sweet, with a hint of spice and a texture that's a delectable combination of crispy edges with delightfully chewy centers. Embellish them with raisins, walnuts, chocolate chips, coconut flakes, dried cherries, or chopped dates as you choose. This tasty recipe can easily be made vegan too. Great as a snack, tea time treat, gracing any holiday platter, or even breakfast! 

    Oatmeal Cookies Eggless, veg, vegan, vegetarian, oatmeal, honey, golden syrup, recipe, cookie, biscuit, drop, raisin, dates, walnuts, egg free, eggless, spice, american, baked, oatmeal, oats, healthy, honey, quick cooking, holiday, snack

    In looking to make an eggless version of classic American oatmeal cookies I first tried this highly lauded recipe on Food.com. It used a quarter cup of boiling water mixed with baking soda and resulted in a rather bland cake-like textured cookie that I really didn't care for. (Even the neighbor's buffalo gave me the side eye when I fed them to her.) So I substituted room temperature honey for the boiling water, baking powder for the baking soda, added an extra quarter cup of oats, and a touch of spice. The result was the best oatmeal cookie I've ever eaten! The honey really gave them the absolute perfect texture of crispy edges with a tender chewy center as well as a boost of flavor. I've also made them vegan using vegetable margarine and golden syrup in place of the butter and honey and they taste just as delicious. The optional dash of nutmeg and cinnamon was just enough spice to add a bit of pizazz. Baking the cookies at the recommended 350F/175 tended to give a cookie with a crispy bottom but raw top so I amended that by reducing the heat and lengthening the baking time a bit.

    The dark and sweet raisins traditionally used in American oatmeal cookies are not usually available here in Nepal. The raisins we get are mostly sultanas or a type of golden raisin which I find tend to scorch or be too sour for this cookie. But we do have are these incredible dates from Iran! Can you believe this? A full kilo of hand packed dates with the most lovely caramel-like flavor and texture for a mere three dollars! Roughly chopped these dates perfectly compliment this oatmeal cookie. Of course, to please the Kashmiri contingency here I also use the deservedly famed Kashmiri walnuts too. But feel free to add in whatever you prefer in the way of dried fruit, nuts, or chocolate chips. 

    Ingredients:
    1 C butter, softened to room temperature (or margarine if you wish to make these vegan)
    3/4 C brown sugar
    1/4 C white sugar
    1 tsp vanilla
    1/2 tsp salt
    1 tsp ground cinnamon (optional)
    1/2 tsp nutmeg or allspice (optional)
    1/4 C honey (or golden syrup if you wish to make these vegan)
    1 tsp baking powder
    1&1/2 C flour/maida
    2&1/4 C quick cooking oats
    1/2 C chopped dates (or raisins, chocolate chips, dried cherries)
    1/2 C chopped walnuts (optional) 

    Here's what to do:                                 
    1) In a large mixing bowl beat butter or margarine, sugars, vanilla, salt, spices, and honey together until smooth and creamy. Scrape down sides of bowl if necessary.

    2) Add in flour and oats, mix well. Add dates or raisins and nuts if using. Mix until dough pulls away from the bowl and sticks to itself. Cover dough with cling film and chill for at least 3 hours. I usually put the dough in the freezer overnight.


    3) When ready to bake heat oven to 325F/170C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. Flatten scoops of dough to about a half inch thick with the bottom of a glass wrapped in cling film or the heel of your hand. Be sure to leave about an inch and a half between cookies so they bake evenly. 

    Flatten the scoops of dough slightly as seen on the right.

    4) Bake in preheated oven for for 18 to 20 minutes or until bottoms of cookies are slightly browned.  Allow to cool for 10 minutes before removing from baking sheet with spatula. Makes 3 dozen. Keep stored in an airtight container for up to 2 weeks.








    Feb 10, 2016

    Anzac Biscuits

    australia new zealand anzac biscuits recipe veg vegetarian golden syrup coconut

    This is my recipe for Anzac biscuits, the eggless cookie made famous during World War II. These deliciously crispy, buttery, coconut-y cookies were baked and sent to the Australia New Zealand Army Corps (ANZAC) while abroad. Easy to make and excellent 'keepers' these biscuits are a great choice for the cookie jar or a tea time treat.

    Hail, Britannia!
    Golden syrup, the UK's greatest culinary achievement.
    Ingredients:
    1 C white flour
    1 C rolled oats
    3/4 C brown or white sugar
    1/2 C desiccated coconut
    1/2 C butter
    3 TBS golden syrup
    pinch of salt
    1/2 tsp baking soda
    1 TBS hot water

    Here's what to do:
    1) Heat oven to 350F/180C. Line baking sheets with parchment paper or silicone baking mats. In a large mixing bowl combine flour, oats, sugar, and coconut. Set aside.
    Mix dry ingredients & set aside.
    2) In a heavy bottomed saucepan over medium heat melt the butter, a pinch of salt, and golden syrup together. Dissolve baking soda in hot water and add to melted butter and syrup mixture. (Be careful, the mixture may foam up a bit.)

    Beware of bubbles!
    3) Pour hot butter and syrup mixture over dry ingredients in mixing bowl, stir until thoroughly combined.

    Mixed thoroughly.
    4) Form tablespoon sized balls of the mixture and place on lined baking sheets two inches apart. Flatten biscuits slightly with the palm of your hand. The biscuits will puff up and spread a bit when baked.

    Ready to go into the oven.
    5) Bake about 12 to 15 minutes or until evenly brown on the bottom. Biscuits will be soft when hot but will firm upon cooling. Allow to cool for 10 minutes before transferring with spatula. Makes about 16 biscuits.

    Ready to eat!
    Helpful Hints:
    According to certain Kiwi friend of mine: "Do not put sultanas, dried cranberries, flax seeds, spice, margarine, or any another abominations into Anzac biscuits." This biscuit is a matter of national pride! (For those who don't know, "Kiwi" is slang for a New Zealander.)

    If you are unable to obtain golden syrup, honey works well as a substitute. (But don't tell my Kiwi friend I told you that!)

    Store in an airtight container to maintain crispness.

    The dough is a little crumbly so I use a tablespoon sized scoop to press it into balls.

    Using brown sugar will make these biscuits a little chewy. Using white sugar in these biscuits will make them crispier.

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