Home-Made Malted Milk Biscuits

There is a generally agreed biscuit hierarchy which is evident at most social events. Anything involving a filling (custard creams, jammy dodgers) get snapped up right away.  Then the chocolate-covered variety of boring biscuits (hobnobs, digestives) get taken. Finally, reluctantly, the rich teas, plain digestives and malted milks are picked over and occasionally left all forlorn.

Well, I am going to put it out there a say that I love malted milk biscuits. They’re so simple, not too sweet, and they have a picture of a cow on them. What more could you want?

Home Made Malted Milk Biscuits

Now, I tried a few recipes to try and get this right. The first batch didn’t taste enough of malt, and the next were more like cookies. I also tried filling them with a malted chocolate butter cream, but if any thing that took away from the perfect malty simplicity.

This recipe is perfect – crisp, light biscuits with a clear malty flavour. Eat them with a glass of milk, a cup of tea or a nice coffee and relax. I devoured about 15 on my first sitting, so be careful. Maybe next time I’ll even mange to stamp on a cow!

If you’d like some more biscuits to go with it, how about Salted Roasted Cocoa Cookies or Viennese Whirls.

Home Made Malted Milk Biscuits

Homemade Malted Milk Bisuit Recipe Makes about 30 biscuits


125g butter

1/2 cup caster suger

1 egg

3 heaped tbsp malt extract

2 1/2 cups self-raising flour

Salt, to taste (I went for about 3/4 teaspoon)



1. Preheat oven to 150C (fan assisted) and line 2 baking sheets with grease proof paper

2. Cream butter and sugar in a stand mixer.

3. Beat in the egg, then the malt.

4. Add in flour. The mix should come together into a ball.

5. Pop in the fridge for 30-60 mins. (You can skip this step, but it makes it easier to roll out).

6. Roll out the dough to the thickness of a pound coin and cut into rectangles using a cookie cutter or sharp knife.

7. Bake for 15-20 mins, until slightly browned around the edges.

8. Cool and then eat lots, with a glass of milk.

18 thoughts on “Home-Made Malted Milk Biscuits

  1. Hi, I have just made the first stage of these and the dough is currently in the fridge – a few questions crossed my mind as I was doing this; what sized egg did you use and do you know what your 1 cup of flour weighs? It seems the weight varies depending on how it is measured. I have see the base of this recipe before on the back of a malt extract tin and is Australian measurements, so one cup = 150g. My main reason for asking was that my dough was rather sticky? Maybe my tbsp’s were too heaped!

    • Hiya, I’m very excited you’re making them!

      It was medium sized egg and loosely packed cups of flour. I’d say go for a bit more flour to make it the right texture. I have to say I normally weigh flour rather than using cups but I was being lazy when I made these, so not sure on the exact amount.

      Let me know how they turn out!


      • Ok, so I baked these last night…they didn’t turn out unfortunately. I had already done as you suggested re the flour but the dough took longer to cook (150 fan) and weren’t as light in colour as yours. Though that maybe from the camera flash? I am afraid taste rather strong and not really the malted milk I was looking for!

  2. I made these last week and everyone liked them. However I used plain flour and baking powder and forgot salt they were still good, today I want to try again so I got self raising flour and you mentioned cinnamon at the top but it’s not in your recipe. How much should I use as I been told it’s strong. I put this recipe on allthecooks.com hope you didn’t mind..

    • Hiya, I’m really glad they went down well! The name of my blog is ‘Always Add Cinnamon’, but in the case of this recipe it doesn’t actually contain cinnamon. Slightly confusing I know! Let me know how the second bath goes! Rx

  3. Wanted to make these biscuits -I am gluten free so I used Bob’s Red Mill One to One gluten free flour, added the equivalent baking powder/salt to make it self raising! did not then add any extra salt. They turned out great. Not as perfect rectangles as yours but almost! Thanks for the recipe.

  4. Pingback: Beetroot Chocolate Cupcakes with Malted Chocolate Frosting | Always Add Cinnamon
  5. Is the Malt the recipe calls for a powder or a liquid? I am not a very good baker. My plan was to make these for my son as a way to reintroduce dairy into his diet.

    • Hi Natalie, it’s a syrup, kind of like golden syrup. If you’re using plain flour I’d add 2-2.5tsp of baking powder. Add it straight into the flour in a separate bowl and give it a good mix to distribute it do you don’t get pockets of dough with more raising agent than others. Good luck with making these – it’s a simple recipe so you should be fine – and let me know how your son likes them!

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