Malted Milk Sandwich Biscuits.

malted milk biscuits sandwiched together with chocolate icing in a lined metal tray with white baking paper and a metal cutter to the side

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 adapted from Bake it Better Biscuits by Annie Rigg, part of the Great British Bake off Series.

Course Biscuits

Cuisine Universal

Prep Time 15

Cook Time 11

Total Time 26

Servings biscuits

Calories 281kcal

Author Jenny

Ingredients

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
½ tsp baking powder
1 pinch salt

For the icing

100 grams milk chocolate
100 grams unsalted butter room temp
75 grams icing sugar
6 tbsp malted milk powder

Metric - U S Customary

Instructions

The dough is simply made by creaming together the butter and sugar with an electric mix until it thickens and pales in colour.
Scrape down the sides of the bowl a couple of times and then beat in the vanilla extract and egg 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/ 325F/Gas Mark 3 and line two baking trays with baking paper or I use bakoglide. Lightly dust the surface and rolling pin with flour and roll the dough out to the thickness of 3mm.
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.
Melt the chocolate in short 20 second bursts in the microwave and mix the icing ingredients together. Sift in the icing sugar to avoid lumps or make in a food processor. Mix well.
Chill in the fridge for an hour.
Sandwich the biscuits together with the malted chocolate icing. I like to pipe it in to get a level fill but just a wide bladed flat knife will do.

Notes

Nutrition