McVitie's Gluten Free Milk Choc Hobnobs, 150 g (Pack of 1)

Product Information

Scoop 1 tbsp of biscuit dough at a time, and roll into a ball with your hands and place on the prepared baking sheet. Repeat with remaining dough and space the balls evenly If you don't have coconut oil or prefer not to use it, you can substitute it with an equal amount of vegan butter or margarine. This will still give your hob nobs a rich and buttery taste. It wouldn’t be a healthy option if you chose a vegan butter instead as it will be made with refined seed oils, which is inflammatory. Easy to make and deliciously more-ish, you'll find even the gluten-eaters will love this and will be asking for more. It seems like elevenses just got a little bit more exciting for gluten-free foodies! Milk Chocolate Hobnobs ingredients Yes, you can freeze the hob nobs. Please place them in a freezer-safe container or bag and store them for up to three months. When you're ready to enjoy them, let them thaw at room temperature for a few minutes before serving. You could also freeze the biscuit dough without baking it.

Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it.

More gluten free news

Once the hob nobs have cooled completely, store them in an airtight container at room temperature. They should stay fresh for up to one week. If you prefer a crispier texture, leave the container open for a few hours before sealing it. Heat butter and syrup gently in the microwave until the butter melts and the syrup becomes liquid. Take off the heat and stir in the vanilla extract and baking soda. You'll need to ensure the gluten free biscuits are also dairy free as well - most free from ones should be. This makes enough for around 8 people in a 25cm fluted round tin, so if you want a bigger or smaller pie be sure to reduce or increase the quantities accordingly. I was soooo gutted I couldn’t find this in my Aldi because it’s actually quite a big deal for me as gluten free pasta is NEVER in Aldi. Usually, I can’t buy gf bread OR pasta in there – I often end up having to go to two supermarkets in a day to get everything I need which is a real pain.

Add the condensed milk and lime juice and zest to the egg yolks and beat with the electric mixer again for another minute. It’s time to bust the myth of the gluten free Hobnob… do they really exist or are they like the LochNess monster? Well, I’ve got great news for you… gluten free Hobnobs are 100% coming to our supermarketsthis month! Key Lime Pie was one my favourite recipes as a kid and I have fond memories of my Mum making me a gluten free version. According to a press release issued on McVitie's behalf today, the high proportion of 'natually gluten free oats' in McVitie's has allowed the recipe to be converted 'without compromise'. This sounds promising - but are they going to be coeliac friendly?Any gluten free dulce de leche or caramel should work - or you can make the caramel from my millionaire's shortbread recipe.

In fact, I've got an awesome pavlova recipe coming very soon so keep hold of them for that; you can just refrigerate them for a couple of days. Key Lime Pie is an American dessert, which can only be described, in my opinion, as a cross between a tart and a cheesecake.

NOTE: when I say biscuit in this post, I’m referring to the British word for cookie. I think of a biscuit as a certain type of cookie: one which is thin and always dry and crunchy, never soft or chewy. What I do not mean by biscuit is a scone-type-thing. Okay. Cool. Let’s proceed. If you want to make a gluten free dairy free banoffee pie or even a gluten free vegan banoffee pie you can do so with a few tweaks. Why am I so fanatical about these biscuits?? Because they’re probably My Favourite Tea-Dipping Biscuit. A sturdy, oat base flavoured simply with golden syrup and held together with a coating of chocolate. Once dipped the chocolate melts and the biscuit doesn’t become utterly soggy – it retains some bite. Okay so you may read this thinking I’m crazy but the dunkability of a biscuit is SERIOUS business in England. There’s nothing more disastrous than dipping a biscuit into your cup of tea and watching it disintegrate as it falls to the bottom of the mug.