We were really looking forward to trying this weeks bake off technical challenge. I love having a go at recreating shop bought biscuits, I’ve made bourbons, custard creams, digestives, wagon wheels and jammy dodgers before but I’d never tried making hobnobs. Click here to see how I got on.
The recipe had plenty of ingredients and different stages, but luckily they were all quite straightforward. The recipe can be found here. The biscuits spread quite a bit when they baked so unfortunately they didn’t fit into the moulds, so instead I waited for the caramel to cool and then used a pallet knife to spread a thin layer on top of each biscuit.
I then popped them into the freezer like it suggested while I melted all the chocolate. I started by dipping 3 biscuits into the dark chocolate and then went to pipe the white chocolate on, but the chocolate had already set hard. So I decided to dip one at a time and pipe the white chocolate on straight away, which worked. The caramel chocolate didn’t set as quickly so it was much easier to work with. They tasted absolutely amazing and definitely something we would bake again!
Gloverly Cupcakes 
Leave a comment