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Baking bikkies.

I’m continuing on from the previous post about Chocolate HobNobs and Digestive biscuits, with a little bit of history and a few recipes. To start with, here’s how Digestives got their name.

In 1839, a pair of Scottish doctors added some sodium bicarbonate to the usual biscuit mixture of flour, sugar and butter. This was thought to have the same fundamental properties and health benefits you might find in an antacid and thus would aid digestion.They had invented the Digestive Biscuit. In 1892, Alexander Grant developed and patented the original, prototypical recipe for McVitie’s digestive biscuits.

For those of you who can’t buy HobNobs or Chocolate Wheaten Biscuits, I’ve dug out a few different recipes for you to try. Sadly I’m not planning to bake any of them myself. I’ve put on a few extra pounds in the last few weeks, so I’m trying to lose them again, and thus will restrict myself  to calorie-free virtual biscuits with my cuppa.
But if anyone does try any of these recipes, take a photo of your bikkies (or cookies) and email it to me, along with a link to the recipe you used and any comment you have about the final result. I’ll post them here, as I’m sure people would love to hear about them.

This recipe got a lot of likes online. It’s for digestive biscuits, and you can add  the chocolate topping at the end.

Fellow writer Erin Grace made the bikkies in the photo. Don’t they look delicious?  It’s a shame we can’t taste them. Here’s a link to the recipe she used.

For those of us who have gluten intolerant people or vegans in the family here’s a gluten-free vegan recipe for Chocolate HobNobs  that looks pretty yummy. 

And finally, here’s a Jamie Oliver recipe for homemade digestive biscuits.

Doing Vital Research

I’ve just done some important research (cough cough) and I know you’ll appreciate my dedication.

I’ve been reading some English books lately — rom-coms, some of those those “woman escapes from rotten old life and starts a new one along with gorgeous new man” books, and also cosy-ish UK crime novels, and in each one of them the heroine kept munching on chocolate hobnobs. The universe was clearly sending me a message!

So, naturally I had to discover what this important aid-to-literature was. (I’m conscientious like that, dedicated to my craft!)

I found them in the biscuit (cookie) aisle at my local supermarket. And lo, I found there was an English version (called unsurprisingly Chocolate hobnobs) and an Australian one, called Chocolate Wheaten Biscuits. They looked the same, but a search on-line explained the difference: The wheaten bikkies are made with wholemeal flour and baking powder, while hobnobs are made with rolled oats and white self-raising flour.

But my task was to try the hobnobs — brave of me, I know, because  in all these books, the heroines were clearly  addicted to chocolate hobnobs. The things I risk for you, my readers!

The verdict? They were very nice. The oatmealy base made you feel as though you were eating something healthy, and the chocolate topping was your reward for being healthy. Obviously.

I don’t buy biscuits as a rule — because they just seem to disappear  — I know, strange! And a bit spooky! — but now I’m wondering whether I should have been more scientific and bought  a packet of chocolate hobnobs AND one of chocolate wheaten biscuits so I could properly compare them.

What do you think? Should I test both kinds?  Are you impressed with my dedication to my craft?
Do you have a favourite (favorite) chocolate biscuit (cookie)?