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

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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. First of all you need to make the biscuit base by mixing together crushed biscuits and melted butter. 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. You could top the biscuits with toasted hazelnuts instead of almonds and use hazelnut flour instead of almond flour in this recipe. Just toast the hazelnuts first and then blend them in a Nutri bullet like the almond flour. Place the base in the fridge for at least 30 minutes (or in the freezer for 15-20 mins). ( If you like you can make the banoffee pie up to this stage the night before and then top it when ready to serve.)

If you like you can use something like gluten free Hobnobs instead of the digestives - I just find digestives are a lot cheaper. Pour the biscuit mix into a 25cm loose-base tart tin and use a spoon to press the mixture solidly into the base and up the sides. As a tip - I find using a mug or glass can help to press it into the sides and create a neat edge! Remember, please reach out if you have any other questions or need further assistance. Happy baking! Other recipes you might like 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!

It's really that simple - and once it's mixed up, you'll want to press it firmly down into the base and sides of a loose-base tart tin. Because let's face it, the delight in making dessert is that you get to raid the leftovers, right!? You can read my original post below, but I wanted to update this with a little review so you know what gluten free Hobnobs are like, and where you can get your hands on them! This gluten free banoffee pie recipe is so easy, it only needs five ingredients to make - or six if you count the chocolate decoration.

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. What did you think about the announcement of gluten free Hobnobs? Will you be camping out in the free from aisle with me?! When’s the last time you ate a Hobnob? I know that it’s been at least 5 years for me! Leave me a comment below or message me your thoughts on Facebook or Facebook. Clearly brands pay a lot of attention to customer buying habits and as we all know, free from has really taken off in the UK over the last few years. It just goes to show that we should never moan about the reasons why people are going gluten free, whether that be for medical reasons or just purely lifestyle choice. Without all the support free from has been getting of late, I’m not sure we’d ever see awesome products like gluten free Hobnobs otherwise! After all, let’s not forget that if the whole world went gluten free… then all food would have to be gluten free… and we’d never have to worry about gluten! Well, a girl can dream 🙂

Recreating my owngluten free Key Lime Pie is well overdue and I can't believe it's taken my this long, but it's finally here. And you'll also want to use a dairy free cream such as the Elmlea Plant Based one for whipping into your topping. This makes enough for around 8 people in a 25cm fluted round tin, so if you want a bigger or smaller pie be sure to reduce or increase the quantities accordingly.

Once cooked, remove from the oven and cool completely. For best results, cool to room temperature then place in the fridge for at least 2-3 hours or overnight. 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 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. With these tweaks you can easily make this gluten free banoffee pie vegan so that everyone can enjoy it. How to make gluten free banoffee pie With Waitrose selling them we might also assume Ocado will also sell them with them being a subsidiary company, however at the moment they aren't available on there but maybe some point in the future too.A top tip when juicing them is to roll the limes on a flat surface first as this will get the most juice out of them. I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet. If you want to make a gluten free dairy free banoffee pie or even a gluten free vegan banoffee pie you can do so with a few tweaks. Either way this is a great way to use up ripe bananas and just the tastiest gluten free dessert which everyone will love. Ingredients 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!

Again, there's a full method in the recipe card below, but here's a bit of a step-by-step guide with photos to walk you through the process.NOTE: when I say biscuit in this post, I’m referring to the British word for cookie. I think of a biscuit as a certain type of cookie: one which is thin and always dry and crunchy, never soft or chewy. What I do not mean by biscuit is a scone-type-thing. Okay. Cool. Let’s proceed. Kerry Owens, McVitie’s brand director at United Biscuits, says: “The free-from sweet biscuit segment is one that continues to expand, with 55 per cent of UK consumers now open to buying gluten-free products. 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!! Thanks to our strong baking heritage, consumers rely on McVitie’s to deliver great tasting, quality products, and as a result we anticipate strong demand from shoppers to see the range on-shelf in-store.” In fact, I've got an awesome pavlova recipe coming very soon so keep hold of them for that; you can just refrigerate them for a couple of days.