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.
Servings: 38 Biscuits
Ingredients
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
Instructions
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