Mc Vities Gluten Free Hobnobs 150g

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This recipe for a gluten free banoffee pie honestly couldn't be easier - it's one of my favourite gluten free dessert recipes. See - you actually only need a minimal amount of ingredients to make this insanely good gluten free dessert. Pour the biscuit mixture into a 25cm loose-base tart tin and press firmly down and up the sides. Bake for 15 minutes then remove from the oven to cool - leave the oven on. Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it. A gluten free Key Lime Pie has a base made from crushed biscuits and butter, which is pressed into place and then baked for a short time.

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! 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?Combine the oat flour, Oonagh’s Gluten-Free Flour Mix, chopped oats, baking powder, xanthan gum, salt and sugar in a bowl. 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.

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. Melt the butter in the microwave. Pour the biscuit crumbs into a large mixing bowl and then pour in the melted butter. Stir well until completely combined. To serve, the key lime pie should simply 'pop' out of the tin (leave the base on if it's easier) and onto a serving plate. Remember, please reach out if you have any other questions or need further assistance. Happy baking! Other recipes you might likeOnce 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. I bought the chocolate variety, which have a milk-chocolate dip on the bottom. They look a bit less 'nobbly' than I remember normal ones being - but then I haven't had one in about 15 years! First of all you need to make the biscuit base by mixing together crushed biscuits and melted butter. Once the base has chilled - either in the fridge, or the freezer for speed - you swirl in the caramel, then top it with slices of banana. My gluten free banoffee pie recipe