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

Product Information

Measure out old fashioned oats and transfer to a cutting board or food processor. Chop or pulse oats just until broken up 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.

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? Making this recipe is super simple - and you'll need a few, storecupboard ingredients to give it a go. If you'd rather you can use gluten free Hobnobs or a biscuit like the Nairn's gluten free Oaties for the case. I don’t think I’ve ever seen these so cheap – I found them for just 99p!! I almost fainted – and when I say fainted, I mean ‘I almost filled my trolley with about 10 boxes’. I have a weird definition of common words apparently. That’s what’s in Aldi’s new gluten free range of Special Buys! You'll want to use ripe bananas in this recipe but make sure they're not over-ripe as they may go a bit mushy.And you'll also want to use a dairy free cream such as the Elmlea Plant Based one for whipping into your topping. 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.

Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it. Hooray, I can actually buy gluten free bread (well kinda) in Aldi! It’s always been one of my little niggles that whenever I go to Aldi there’s NOTHING in terms of buying gf bread. These BFree pittas will do me just fine! 13. Tilda Brazillian Samba Rice, 85p 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.Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy-friendly) Once 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. These gluten free variations of the popular biscuits I used to dunk into my tea pre-coeliac days are set to hit the supermarket shelves in early July, and it would seem the coeliac world is drunk with excitement. When I heard there was gonna be a pavlova, I was expecting like a fully-made pavlova with berries and cream and everything… so you can imagine my confused face when I saw basically a big meringue ? 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.”

Easy to make and deliciously more-ish, you'll find even the gluten-eaters will love this and will be asking for more. Why am I so fanatical about these biscuits?? Because they’re probably My Favourite Tea-Dipping Biscuit. A sturdy, oat base flavoured simply with golden syrup and held together with a coating of chocolate. Once dipped the chocolate melts and the biscuit doesn’t become utterly soggy – it retains some bite. Okay so you may read this thinking I’m crazy but the dunkability of a biscuit is SERIOUS business in England. There’s nothing more disastrous than dipping a biscuit into your cup of tea and watching it disintegrate as it falls to the bottom of the mug. 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.

The Answer is: YES* (See below)

This case, once cooled, is then filled with a mixture of lime juice and zest, egg yolks and condensed milk, and baked again. 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. Some people to make Key Lime Pie with a meringue topping instead but I prefer the easier and lighter topping of cream. 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.