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?
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!
Homemade Malted Milk Bisuit Recipe Makes about 30 biscuits
1/2 cup caster suger
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.