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Crumbly raisin and biscuit squares

This recipe takes one of the UK’s favourite commercially made biscuits and turns it into something even better and moreish. But you can try this on a variety of different biscuits to get a range of delicious results.

Makes about 12 portions




In a large saucepan, put the butter, golden syrup, and cocoa powder. Cook on a medium heat, stirring occasionally, until everything is melted and smooth.

Meanwhile, break up the hobnobs (or whatever biscuit you are using) into small chunks.

Put the biscuit chunks and raisins in a large bowl.

Pour the melted mixture from the saucepan into the bowl with the biscuits and raisins and stir well with a wooden spoon until everything is well distributed.

Then, spoon out the mixture into a prepared baking tray, and use the back of the wooden spoon to flatten it and press it firmly and evenly into the tray.

Cover the mixture with a sheet of greaseproof paper.

Find as many heavy objects as you can – unopened tins, full jars, scale weights – to place on top of the paper to compress the mixture even more.

You can leave it under compression like this to cool completely before putting it in the fridge for a few hours. If possible, leave it there overnight.

Cut into suitably-sized squares and enjoy.


You can try this recipe with a variety of biscuits in place of hobnobs. It works with digestives (which I think is a tad dull). I have used it successfully with ginger biscuits, coconut biscuits, and even salted caramel biscuits.


HobNobs is the brand name of a commercially manufactured type of traditional British biscuit known as a hobnob which is made from rolled oats and jumbo oats, similar to a cross between a flapjack and a digestive biscuit. The commercially-made brand was launched by McVitie’s in Scotland in 1985. The original word comes from Shakespeare’s play Twelfth Night. McVitie’s later covered it in chocolate and a UK survey in 2014 declared the chocolate version the nation’s favourite biscuit.