Scoop 60g coconut oil into a small Pyrex/microwave-safe dish (I prefer this 250ml Pyrex jug), then microwave for 20-30 seconds until the coconut oil has melted, stirring together to melt away any last lumps.

Roll out a sheet of baking/parchment paper on a baking tray and use your palms to gently flatten the dough onto it, then put another sheet over the top of the dough and roll it out with a pin until it’s around half a centimetre (or a fifth of an inch) thick. Then, using a small/medium-sized cookie cutter, cut out your hobobs. Depending on the size of your cutter, you should get at least 10-12 hobobs. Use a wide, flat palette knife to gently ease out your cut hobobs (and try to be careful with them, as they may be liable to crumble at this point). After the first batch have been cut out, roll the left-over dough into a ball in your hands and repeat until you don’t have enough dough left to cut another hobobs. (PRO TIP: If you find your cookie-cutting is being frustrated by the hobobs’ tendency to fall apart when you try to move them, stick the rolled-out dough in the freezer for 2 minutes, then try again – it should be much firmer).

After 15 minutes, check your hobobs – they probably still look quite pale, but should be reasonably cooked through. Now turn your oven up to 180°c fan (200°c no fan, 390°f) and bake for another 5 minutes.

Once your hobnobs have cooled to room temperature, you’re going to make a bain marie. For the unitiated (like me), this is a basically a bowl heated over hot water. First, get a pan, and a glass bowl that can rest over that pan (so, the diameter of the bowl should be larger than that of the pan). You want to ensure there’s at least a couple of inches of space between the bottom of the bowl and the bottom of the pan. Make sure your bowl is completely clean dry – absolutely no water or moisture on the inside. Boil some water and pour into the bottom of the pan, placing it over a low heat so that it simmers gently, then rest your bowl over the top, making sure the bottom of the bowl doesn’t touch the water.

Using a silicon pastry brush, generously apply the melted chocolate to each hobnob, making a couple of passes. You should have just enough chocolate to completely cover 12 cookies. Once they’re all topped, place in a cool, dry place; I put them in my pantry for a few hours, as it’s pretty cool in there. Whatever you do, do not put them in the fridge – your chocolate will most likely form little crystals and go an odd, sickly white and crumbly. These are totally worth a little patience!