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Malted Milk Biscuits
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5 from 4 votes

Malted Milk Biscuits

Malted Milk Biscuits - but not as you know them. These treats have classic malt biscuit flavours combined with the stability & snap of sugar cookies. They are very versatile.Please note: these biscuits are intentionally sturdy/ firm. If you are looking for a biscuit that crumbles at the mere sight of teeth, like a shortbread, this is not the recipe for you.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Baking
Cuisine: Worldwide
Servings: 38 Biscuits


For the Malted Milk Biscuits

  • 200 g/ ⅞ cup Butter - room temperature
  • 3 tablespoon Malted Milk Powder (I used original Horlicks - NOT the light or chocolate versions
  • 300 g/ 2 ⅓ cup Plain (all purpose) flour
  • 50 g/ ⅓ cup Rice flour
  • 200 g/ 1 cup Golden caster sugar
  • 1 Egg - large, free range
  • ½ teaspoon Vanilla extract
  • ¼ teaspoon Salt

Optional - For the Malted Milk Buttercream

  • 150 g/ ⅔ cup Butter - room temperature
  • 200 g/ 1 ⅔ cup Icing (confectionary) sugar
  • 2 tablespoon Whole (full fat) milk
  • 3 tablespoon Malted Milk Powder (Horlicks original)
  • ¼ teaspoon Vanilla extract


Make the Malted Milk Biscuits

  • Cream the butter, sugar and malt powder together with electric beaters
  • Add the egg and vanilla extract. Beat again
  • Sieve the flours & salt into the bow and stir to combine (or mix briefly with the beaters). Take care not to overmix else the dough will end up tough
  • Briefly knead the dough on a worktop, then flatten into a disc, wrap in clingfilm and chill for at least 1 hour
  • Roll to 5mm thickness and cut out circles/ shapes. Scoop up the offcuts and reroll to cut a few more biscuits. I used a 5 ½ cm cutter to get approx 38 biscuits cut.  
  • Place 2 cm apart on baking sheets lined with baking parchment and chill for 30-45 minutes
  • Preheat oven to 150C/ 300F/ GM2 and cook for 20-22 minutes until just beginning to colour. Turn the baking sheets midway through the cooking time as necessary to ensure an even bake
  • Remove from oven let and cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely
  • Keeps well in an airtight tin at room temperature for up to 1 week

Make the Malted Milk Buttercream

  • Put the butter into a medium sized bowl and beat with electric beaters
  • Add half of the (sieved) icing sugar & malt powder and beat until light and fluffy
  • Pour in the milk and vanilla extract and beat briefly
  • Sieve the rest of the icing sugar & malt powder into the buttercream and beat until light
  • Use to sandwich pairs of biscuits together