These nobbers are quite the little rascals, soft and chewy with just a hint of biscuity bite. The combination of rich white chocolate, warm spice and the sweet perfume of citrus may seem somewhat of a mixed bag but have faith in your old friend, as I can promise you that they are absolutely fantastic together, curiously complex, yet deeply satisfying, gratifying and dare I say even a little romantic. Yes a nobber can be romantic!
Prep time: 20 Mins
Baking time: 14-15 Mins
120g Unsalted Butter (Softened)
100g Light Muscovado Sugar
80g Caster Sugar
1 Large Egg
The zest of an Orange
1tsp Cinnamon
1/2tsp Baking Powder
140g Plain Flour
100g Jumbo Oats
200g White Chocolate (Chopped)
Hooray, it's time to bake once more! Preheat the oven to 180C/350F/Gas 4 and line two large baking sheets with baking paper. In a large mixing bowl cream together the butter and the sugars, then beat in the large egg. Add the orange zest and cinnamon, then sift in the baking powder with the flour. Give the mixture a quick mix, then toss in the oats, followed by the white chocolate and fold vigorously to a sticky dough. Take little blobs of dough and place on your prepared baking sheets evenly spaced apart, as they will spread during baking.
Bake in the centre of the oven for around 14-15 minutes, until evenly spread, golden brown and just darkening at the edges. When you are happy they are baked remove from the oven, slide the paper carefully onto wire racks, then leave for 20 minutes to cool slightly. When warm peel each nobber from the tray and return to the wire racks to cool completely. That's it, all done. If you only have a single tray (or can only trust one shelf of your oven) you can bake these in batches, or the dough will keep wrapped in the fridge all day if necessary. To be honest though, once your hooter gets a whiff of the near intoxicating aroma coming from the dough you'll be fortunate to resist scoffing the lot before they even make it to the oven!
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