Name: Malted chocolate sandwich biscuits
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 14
Ingredients: 125g cold unsalted butter cut into cubes; 60g caster sugar; 200g plain flour plus extra for dusting; 25g malted milk powder (such as Horlicks); 2 tbsp cocoa powder; 1 tbsp malt extract (see tip); 100g dark chocolate (optional); 100g unsalted butter softened; 150g icing sugar; 1 tbsp malt extract

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Malted chocolate sandwich biscuits

Malted chocolate sandwich biscuits

Alice Shields

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Serves 14

Easy

Prep: 1 hr

Cook: 10 mins

plus 1 hr chilling, cooling and setting

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Serve these malted chocolate biscuits as they are, or take the extra decadent step of dipping them in dark chocolate. They're packed with toasty flavour

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g cold unsalted butter

cut into cubes
60g caster sugar
200g plain flour

plus extra for dusting
25g malted milk powder

(such as Horlicks)
2 tbsp cocoa powder
1 tbsp malt extract

(see tip)
100g dark chocolate

(optional)

For the malted buttercream

100g unsalted butter

softened
150g icing sugar
1 tbsp malt extract

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Nutrition: Per serving

kcal285
fat17g
saturates10g
carbs30g
sugars17g
fibre2g
protein3g
salt0.03g

Method

step 1

Blitz the butter, sugar, flour, malted milk powder, cocoa and malt extract in a food processor until the mixture clumps together. Tip onto the work surface, shape into a disc, wrap and chill for 30 mins.
step 2

Line two large baking sheets with baking parchment. Roll the dough out to roughly 4mm thick. Stamp out as many biscuits as you can using a 5cm round cutter, re-rolling the offcuts as needed (you should have 28 in total), then arrange on the baking sheets, well spaced apart. Chill for 30 mins. Heat the oven to 180C/160C fan/gas 4 and bake for 10 mins until the edges feel firm. Leave to cool on the trays.
step 3

For the buttercream, beat the butter using an electric whisk until light and fluffy, then beat in the icing sugar and malt extract until combined.
step 4

Sandwich the cooled biscuits together using the buttercream. If you like, melt the dark chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water), or in short bursts in the microwave, and dip half of each sandwich in it, shaking off any excess. Leave to set before serving. Will keep in an airtight container at room temperature for up to three days.

Alice’s tip

Liquid malt extract can be found in larger supermarkets or health food shops.

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