Hob nobs - classic cup-of-tea side dunk, loved by tea trollies accross the UK.
So many of our shop-bought staples originate from home baking recipes. The humble 'nob began life as an Antipodean Anzac cookie, rich with butter, syrup and oats.
So with time on our hands, don your Robyn apron and crank up the oven. "Better than shop bought," was the verdict here.
115g unsalted butter
1/2 teaspoon bicarbonate of soda
70g plain flour
Vanilla paste and a pinch of salt to taste
Put the kettle on, preheat your oven to 170c and line two baking trays.
In a large pan, melt the butter, sugar and syrup together. In a small bowl, dissolve a tablespoon of hot water from the boiled kettle to 1/2 teaspoon of bicarb. Watch for the fizz and splutter. Transfer to the melted butter mix with vanilla paste to taste and a small pinch of salt.
Add the flour and oats to your mix and give it a good stir, getting every last oat flake well coated - it's a bit like making flapjack,
Then, take a golf-sized amount of mix and roll into a ball between your hands. It will feel oily and you may need to really scrunch it together to bond.
Place the cookie balls onto your lined bake trays and gently flatten the surface.
When you're ready to bake, get them in the oven and bake for 12-15 minutes. The larger you make the cookies, the longer they take to bake. Do check after 10 minutes to make sure the cookies are not catching.
Looking golden brown? Remove from the oven and allow to cool before diving in - your hob nobs will crisp up as they cool.
Slather with melted chocolate - its an option..
I'd love to see your bake photos - roll them out, share on Instagram #birdcooks and see you there.
*This formula is featured on our Bird Cooks IGTV channel and Bird Cooks You Tube - head on over to watch the recipe in action with Bird founder, Vic North.