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Malted milk biscuits рецепт

Always Add Cinnamon

A creative baking blog without nuts or coconut

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?

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.

Homemade Malted Milk Bisuit Recipe Makes about 30 biscuits

Ingredients

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)

Method

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.

Homemade malted milk biscuits recipe

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There are days when a store bought biscuit won’t do. You know the days – grey and drizzly. Days where comfort food is necessary. For days like that then our homemade malted milk biscuits are just what you need. Enjoy them with a steaming mug of tea, dunk into a hot chocolate, or my personal favourite – have as a snack, whenever!

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History of malted milk

Did you know that malted milk biscuits were first created in 1924 by Elkes Biscuits of Uttoxeter, a company that is now owned and part of Fox’s biscuits? Go back a little further and you’ll find out that the staple that is now malted milk was created by London pharmacist James Horlick. His idea of using a malt based nutritional supplement for infants has evolved into the staple that we use now.

Fun fact: Maltesers are made of malt, too!

Here’s the recipe, but you can also Pin it for later or print it and keep it in your recipe book.

Homemade malted milk biscuits recipe

Homemade malted milk biscuits

Ingredients

  • 125 g unsalted butter
  • 125 g caster sugar
  • 1 tsp of good quality vanilla extract
  • 3 tbsp of golden syrup
  • 1 medium free range egg
  • 350 of plain, all purpose flour
  • 50 g malted milk powder, such as Ovaltine or Horlicks
  • 1/2 tsp of bicarbonate of soda

Instructions

  1. Preheat your oven to 180C/Fan 160C/Gas 4. Then line two large baking trays with grease proof paper — set aside. Then in a large bowl beat together the butter, sugar and vanilla.
  2. Next add the syrup and the egg to the mixture, and beat. Then add the flour, malted milk powder and bicarbonate of soda and mix thoroughly — it should all come together as one large ball. It is also worth noting that Ovaltine makes darker biscuits, whilst Horlicks makes lighter ones!
  3. Divide the dough into four equal parts (you can use a weighing scale to help, or just go by feel). Put one piece between two sheets of grease proof paper and using a rolling pin, roll the dough until you have the thickness of a pound coin.
  4. Remove the paper and cut into biscuit shape size rectangles.Use the edge of a sharp knife to flute the edges. Place in the baking tray, and repeat with the remaining dough, Bake for around 10-12 minutes then cool.

This easy to prepare yummy recipe was provided by Co-operative Food

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

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Enjoy these malted milk biscuits today – fill your house with that yummy baking smell.

If you have enjoyed this recipe then don’t forget to check out the other delicious recipes we have on KiddyCharts. Don’t forget to sign up to our newsletter to get more delicious recipes, like this homemade malted milk biscuits recipe straight to your inbox!

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Are you looking for more recipes? Then check out the KiddyCharts Pinterest account for lots more great cooking ideas.

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About The Author

Helen is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parent blog!

Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time.

KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10.

It gives 80%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania.

Helen is a part-time digital marketing analyst with Channel Mum too, so loves to be creative in the brand campaigns she works on.

Get in touch TODAY!

3 Comments

Oh how I love these. Can’t wait for my toddler to give them a try! We can’t buy these in Germany and I was craving some so I searched and find your recipe. I was so tempted to try it, just needed to wait for my Horlicks to arrive all the way from the UK 🤪 now: the biscuits are gorgeous! Just tried one fresh off the oven and holy yum! Love them! I didn’t use golden syrup and I only used half the amount of sugar (went with light muscovado). I used date paste instead and it turned out great! Thank you!

Surprised!! Usually we’ll get milk biscuits from outside but never gave a try to prepare it at home. Kids love to have it, I must surely try it. Good food idea and thank you.

Home Made malted milk biscuits the name itself made my mouth water and I will definitely try this at home, what an awesome series of homemade items you are sharing. Hats off.

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Always Add Cinnamon

A creative baking blog without nuts or coconut

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.

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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!

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

Homemade Malted Milk Bisuit Recipe Makes about 30 biscuits

Ingredients

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)

Method

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.

Malted milk (biscuit)

From Wikipedia, the free encyclopedia

The malted milk is a type of biscuit, first produced by Elkes Biscuits of Uttoxeter (now owned by Fox’s Biscuits) in 1924. [1] They are named after their malt flavouring and milk content.

The design used varies according to the manufacturer, with variants including two milk churns and a cow, a cow and a gate or a cow and a calf. They are typically baked for a short period of time (about 5 minutes) at high temperature to keep them crisp without the use of holes unlike other biscuits such as shortbread. [2]

Variations of the biscuit include a chocolate covered single biscuit, as well as a custard cream like variety where two biscuits sandwich a vanilla-based cream. [3]

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