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

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Certainly! You can double or even triple the recipe if you want to make a larger batch of hob nobs. Make sure you have enough baking trays and space in your oven to accommodate the additional dough. It may also require a slightly longer baking time, so keep an eye on them as they cook. Many people with coeliac disease can't eat oats due to the cross contamination, so I wonder if this is an attempt to jump on the gluten free train (it's getting rather full) or whether it's actually to make life a bit easier for people with coeliac. Call me cynical, but I am yet to decide. Melt the butter in a pan over a low heat (or in the microwave in 10-second intervals) and then pour into the food processor. Blitz again to combine the mixture. Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Add the gluten free digestive biscuits to a food processor and blitz until they form a fine crumb.

And the best news? They even passed the dunk test! If you can, they are worth it for the nostalgia and while I find gluten free biscuits too expensive to buy on a regular basis, I think these will fill a hole for those people who really miss them! However, I have used standard limes in this recipe and it works perfectly, so no fear if you can't find any Key Limes! Once the baked pie has completely cooled and firmed up, it's time to decorate it with your whipped cream. I first wrote this post when the news of gluten free Hobnobs was announced but I now have some very exciting news for you..... THEY'RE HERE!!

How do I make this gluten free key lime pie?

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

ground flax seed: the recipe secret weapon, ground flax seed is highly absorbant and acts as a binder in this recipe, contributes to the “snap” texture of the biscuits, and promotes a healthy colon with high fiber and omega-3 fatty acids! You can grind flaxseed yourself in a blender or food processor, but it is important to store in the refrigerator to avoid oxidation of the oils leading and rancidity Pour the double cream into a mixing bowl and whip until it forms peaks - you want them to be soft peaks, don't over-whip the cream or it will become quite stiff and hard to spread!United Biscuits said the high proportion of naturally gluten-free oats in McVitie’s Hobnobs “allowed the recipe to be converted without any compromise” on the biscuits’ taste and texture. It seems like elevenses just got a little bit more exciting for gluten-free foodies! Milk Chocolate Hobnobs ingredients 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. Easy to make and deliciously more-ish, you'll find even the gluten-eaters will love this and will be asking for more. Making this recipe is super simple - and you'll need a few, storecupboard ingredients to give it a go.

You'll want to use ripe bananas in this recipe but make sure they're not over-ripe as they may go a bit mushy. But if you wanted to make your own caramel, you can do this easily by using the caramel part of my gluten free millionaire's shortbread recipe. I love to use raw local honey for this recipe this is not vegan so use other sweeteners like, coconut blossom nectar, maple syrup, brown rice syrup or agave. Mark just submerges them in boiling water in a bowl and covers them with a plate. Give them 5 minutes and they come out ready to fry! 9. Gluten Free Snowballs, 99p McVitie’s brand director at United Biscuits Kerry Owens said: “The free-from sweet biscuit segment is one that continues to expand, with 55% of UK consumers now open to buying gluten-free products. As the market leader in the main biscuit aisle, free-from is an important sector for us to expand into, to ensure McVitie’s moments are open to all of our consumers with specific dietary requirements.”

Add the condensed milk and lime juice and zest to the egg yolks and beat with the electric mixer again for another minute. 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. This recipe for a gluten free banoffee pie honestly couldn't be easier - it's one of my favourite gluten free dessert recipes. Absolutely! Feel free to add your favourite mix-ins to the hob nobs. You can add chocolate chips, dried fruits, or coconut to enhance the flavour and texture. Just be mindful of any dietary restrictions or allergies when choosing your mix-ins.

The hobnobs turned out amazingly well, probably even better than the shop-bought version because these used butter (not palm oil) so had even more flavour! They’re oaty, crisp and dunkable! As chocolate hobnobs usually have a kind of cross-hatched drip pattern on them (not sure how else to describe it ) which I couldn’t recreate, I just drizzled them with extra chocolate for a decorative effect. That step is completely optional, as is actually coating them with chocolate – plain HobNobs are a thing – but, to be honest, why would you go for plain if there’s a chocolate option?

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. Stamp out rounds using a plain cutter and place the biscuits on the tray. You can re roll the dough to cut out more biscuits. So what do you think? Is there something in that list that appeals to you? (especially since the prices are quite appealing for once!) Would you prefer if Aldi had a proper free from aisle like in the bigger supermarkets? ? Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it.