The HobNob

The HobNob. Probably the heartiest biscuit, maybe because its origins lie in Scotland, 1984. It's made of oats, and they're very good for dunking. McVitie's introduced the chocolate covered variant in 1987, though I prefer the plain one, bigger absorbable-surface-area to volume ratio. Incidentally, if anyone is reading this at around 17:00 on Monday 22nd of March, 2010, I am currently eating a plain HobNob.

This biscuit is worthy of recognition, and I give it a 8/10. 6/10 for the chocolate covered variety.

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