About this recipe: These delightful malt biscuits are baked slowly in the oven resulting in a light and crumbly texture. Serve as a mid-afternoon treat with coffee or tea.
Very disappointing as I was doing core work they smelled awesome but after 30 minutes completely brown, I thought like thin gingerbread person without ginger. I wanted high expectations I wanted a moo biscuit like you buy. I thought too much butter too as greasy on bottom. They spread out into each other too will dig out old fashioned cook book...darker than pic shows - 02 Oct 2015
I made these biscuits today. I did think there seemed like an awful lot of suger in this recipe and when they came out the oven they were more like a brandy snap. When cooled they were indeed like a dense brandy snap. Tasty but not how I was expecting them to be. However I won't be defeated and I'll make them again with less suger and see if the outcome is better. - 26 Jun 2014