Hob Knobs

Granted, I made these quite a while ago, but it's the sort of thing that sticks in the memory.

I borrowed the cutter from the marvellous Mrs Z. Unfortunately we managed to break it in a game of Prop Improvisation, but it only split at the tip and remains perfectly serviceable.


This is a nice basic recipe that you can add more or less any flavourings to, but be prepared to vary the amount of flour you use.

250g plain flour
1 tsp baking powder
100g castor sugar
100g butter
1 egg
Flavouring (works well with vanilla essence, almond essence and ground almonds, cocoa powder, mixed spice, chopped crystallized ginger, or grated lemon or orange zest).

Beat all the ingredients together thoroughly, or whizz up in a food processor. Add more flour or a little milk until you have a mixture that forms a ball but isn't too gloopy. Roll out on a floured board until about 1/2 cm thick. Cut out as many shapes as you can fit. Ball up and roll out the trimmings and repeat the process.

Lay out your shapes on a floured baking tray and cook at GM 5 for about 15 min until golden brown. They will still be a little soft when they come out, but firm up quite quickly once you get them in the fresh air.

I would particularly recommend these for dunking into tea or coffee, but always remember to hold them by the balls, not the shaft. If you dip the balls in to your tea first (as if it were some sort of teabag), this will result in heavy balls, and some breakage may occur. It is far better etiquette to start with the tip, and work your way down.

So I'm childish. I don't care.