These Malted Milk sandwich Biscuits are just the most wonderful biscuity mouthfuls. My children love them as much as I do too. It’s something about the maltiness combined with the chocolate filling that makes me feel like I’m giving them something healthy as well as delicious.
Malted Milk Sandwich Biscuits
These biscuits are malty sweet with a little crunch.I have used chocolate icing but you could use vanilla or whatever you fancy.
This recipe is from Bake it Better Biscuits by Annie Rigg, part of the Great British Bake off Series.
My children love them and I love that I can get the children involved in helping me too. The patterns on top are super cute and look like buttons. I feel like a creative genius.
Malted Milk flavouring is in both the biscuits and the chocolate icing. Malted Milk is a drink usually made with hot milk and a powder made from malt extract.
- The dough is simply made by creaming together the butter and sugar before adding the eggs and rest of the dry ingredients. Keeping the whole dough cold really is important for the biscuits to keep their shape.
- After I have cut out the biscuit shapes I marked them with a button pattern using the base of a piping nozzle and the tip of another. Squeal!
- Bake them spaced apart at 170 C for about ten minutes. They should be crisp and golden.
- Leave to cool a little on the baking tray before carefully transferring to a wire rack.
- Once cool sandwich them with the malted chocolate icing.
How To Store Malted Milk Biscuits
They keep very well in an air tight container for several days. Although they rarely last that long such is their moreish quality.
If you like this recipe then you may like these
Malted Milk Sandwich Biscuits.
For the Biscuits
- 150 grams unsalted butter room temp
- 100 grams caster sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1 medium egg
- 1 medium egg yolk
- 250 grams plain flour
- 75 grams malted milk powder like Ovaltine
- 1/2 tsp baking powder
- 1 pinch salt
For the icing
- 75 grams milk chocolate
- 75 grams unsalted butter room temp
- 50 grams icing sugar
- 2 heaped tbsp malted milk powder
- 1 tbsp milk
Cream the butter and sugar together until it is pale and fluffy. I do this in a free standing mixer. But a handheld whisk is fine too.
- Scrape down the sides of the bowl a couple of times and then beat in the vanilla extract.
- In a small bowl or mug whisk together the eggs and beat into the sugar mixture a little at a time.Mixing well before each addition and scraping down the sides intermittently.
- Sift the flour, baking powder, salt and milk powder into the batter and mix until smooth and well combined. Be careful not to over mix as biscuits tend to be tough when overworked.
- Gather into a disc, wrap in clingfilm and chill for at least an hour.
- Preheat oven to 170 C and line two baking trays with baking paper or I use bakoglide. Lightly dust the surface with flour and roll the dough out to the thickness of 2mm. I cut the dough in half and put one half back in the fridge. My dough kept getting too soft so in actual fact I popped it in the freezer for five mins at one point.
- I used a 5 cm round cutter and a large and small piping nozzle to cut out and decorate the little beauties.
- Arrange the biscuits with gaps in between and bake in batches in the middle of the oven for 11 minutes until crisp on the outer edges and golden brown.
- Leave to cool on the baking tray for a few minutes before gently transferring to a wire rack.
- To make the icing melt the chocolate and beat in the butter. Gradually add the icing sugar and mix until pale and light.
- In a cup mix the milk and milk powder together and add to the icing. Use the icing to sandwich the biscuits together and leave until set firm.
- Apply to summer holiday mofo face.
PIN ME FOR LATER!
Do let me know how you get on making the malted milk biscuits in the comments below. I love a good old hairy chinwag.