Hob Nobs

A community recipe by DrtLttlScrt

Not tested or verified by Nigella.com

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Introduction

I can't remember where I got this recipe from... but it's been a favourite for years! They are easy to make and can be frozen and taken directly from the freezer and onto a serving plate if you get unexpected visitors (if they last that long!).

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Makes: about 60

Metric U.S.

450 millilitres rolled oats
1 tablespoon plain flour
1 teaspoon baking powder
100 millilitres caster sugar
2 teaspoons vanilla sugar
2 tablespoons golden syrup
100 grams butter (melted)
200 grams almond praline (or milk or dark chocolate if you can't find praline)

16 quick-cooking oats
1 tablespoon all-purpose flour
1 teaspoon baking powder
4 superfine sugar
2 teaspoons vanilla sugar
2 tablespoons golden syrup or light corn syrup
4 butter (melted)
7 almond praline (or milk or dark chocolate if you can't find praline)

Method

Hob Nobs is a community recipe submitted by DrtLttlScrt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Turn your oven to 200 degree celcius
Measure oats, flour, baking powder, sugar, canilla and golden syrup into a bowl and add the melted butter. Combine the mixture.
Spread the mixture in a 23x30cm tin lined with baking parchment (so you can lift out the base later). Flatten with back of spoon.
Bake the base for 10 mins until golden brown.
Lift base out onto a chopping board. Cover with the almond praline. I find the best way is to use a cheese slicer for this. Put the praline slices on the warm base and they quickly melt. Spread out with back of spoon.
Cut into 2x2 cm pieces (or what ever size you want) and put in fridge to cool off for 10-15 minutes so the praline sets.
Break apart and put in tin (or eat!).

Turn your oven to 200 degree celcius
Measure oats, flour, baking powder, sugar, canilla and golden syrup or light corn syrup into a bowl and add the melted butter. Combine the mixture.
Spread the mixture in a 23x30cm tin lined with baking parchment (so you can lift out the base later). Flatten with back of spoon.
Bake the base for 10 mins until golden brown.
Lift base out onto a chopping board. Cover with the almond praline. I find the best way is to use a cheese slicer for this. Put the praline slices on the warm base and they quickly melt. Spread out with back of spoon.
Cut into 2x2 cm pieces (or what ever size you want) and put in fridge to cool off for 10-15 minutes so the praline sets.
Break apart and put in tin (or eat!).