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The Haunted Hobnob: Prue Leith's Spooky Treat! 👻🍪

Happy Halloween, bakers! This week, Chris is in the lab putting a seasonal, brown-and-orange spin on The Great British Bake Off icon: Prue Leith's Chocolate Caramel Hobnobs! Forget your flimsy wafer cookies; these are crunchy, caramel-filled masterpieces perfect for your adult trick-or-treating party (or just hiding in the pantry).

We’re not just baking, we’re learning!

• Biscuit Breakdown: We explore the surprisingly long and crunchy history of the Hobnob, the simple biscuit that conquered the UK and became a dunking legend.
• The Horror of Seizing: We confront a true baking nightmare: seizing white chocolate! We dive into the specific science of why even a single drop of water can ruin your melted chocolate and give you tips on how to handle cocoa butter like a professional ghostbuster.

Tune in to discover if Chris's seasonal color swap is a delicious disaster or a perfectly engineered treat!

Cookie Lab Master Gluten-Free Cookie Dough

- 226g unsalted butter, softened

- 200g granulated sugar

- 220g light brown sugar, packed

- 2 large eggs (room temp)

- 2 tsp vanilla extract

- 420g gluten-free flour blend

- 1 tsp cornstarch

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

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write to us at cookielabpod@gmail.com