Ginger-Date Hobnobs
An oatmeal cookie with a British accent
I had the notion to create a crispy, oaty, nubbly cookie, but not like the typical American oatmeal cookie, which is usually chewy and soft. These are meant to be crisp, much like the ones you find in the tube-shaped package in England, or maybe, like me, in your corner bodega in NYC that carries British expat food like Hobnobs (both chocolate and plain), mushy peas, PG Tips tea, Branston pickle, and Cadbury chocolate.
I think these might be my favorite cookie this year, but I do love all of my children equally, so it’s hard to choose!! As you probably already know, I am a sucker for ginger, and it gives any cookie that holiday-ish flavor. These are not a strongly ginger-y cookie, so if you don’t like ginger, you can easily leave it out. Here it adds complexity and a little bit of spice, but it’s not the predominant flavor profile. You can also up it to 3/4 teaspoon if you LOVE ginger. These are made with whole wheat flour and wheat germ, so they are practically a health food!
If you have a food processor (and I hope you do), it is definitely the best way to make this dough, since pulverizing the oats is pretty essential to its texture. If you don’t have one, I’ve given you some alternative methods for mixing the dough just after the recipe. It may be a coincidence that several of this year’s cookie recipes use the food processor. I find it to be a quick and easy way to mix up a dough. Mine sits on my counter all the time, and my stand mixer does not, so if there’s a way to avoid the mixer, I do. As I’ve been trying to do this year, I’ve given you some alternative mixing methods so you can do you. This recipe in particular benefits from being made in the food processor though because bashing up the oats really makes the texture unique.
Traditional hobnobs are a simple affair, with no additional bells and whistles, but being a non-traditionalist, I had to give these a twist. Soft Medjool dates turn chewy in the oven, providing some addictive contrast to the delightfully crunchy cookie and the aforementioned ginger, which just seemed like a natural pairing. I’ve used honey instead of the usual Lyle’s golden syrup, which isn't always available here, and besides, honey adds a caramel-y flavor that you’ll love. If you have Lyle’s, feel free to use it. I haven't tried it, but I’m sure date syrup could be used here too.
A drizzle of shiny tempered chocolate makes these really special. I know I am always preaching about this, but I really want you to master this skill, because it makes all the difference in the appearance and taste of your baked goods! Check out my guide to tempering chocolate at the bottom of this post for all my pointers and my simple method.
I hope you’ll get a chance to meet my favorite child (whoops!) before the holidays are over!
Ginger-Date Hobnobs
Makes about 2 dozen