Malt biscuits

    1 hour

    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.


    Dorset, England, UK
    36 people made this

    Makes: 20 biscuits

    • 110g (4 oz) butter
    • 200g (7 oz) sugar
    • 1 dessertspoon milk
    • 1 dessertspoon malt
    • 1 teaspoon bicarbonate of soda
    • 125g (4 1/2 oz) plain flour

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 140 C / Gas 1. Grease a baking tray or line with baking parchment.
    2. In a bowl, cream together the butter and sugar until light and fluffy.
    3. Warm the milk and mix in the malt and the bicarbonate of soda. Beat the milky malt into the butter mixture and finally sift in the flour. Mix well and transfer in teaspoon sized dollops onto the prepared tray.
    4. Bake the biscuits in the preheated oven for 45 minutes until firm. Remove from the oven and place the tray on a cooling rack and leave to cool before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    I am baking these right now, smells of burnt sugar and broken down into a bubbling mess, am sticking with it, they may remould themselves into individual biscuits maybe they will survive and we can break bits off - we shall see Yep, came out like burnt brandy snaps - checked with another recipe and sugar is wrong amount - am going to try again using 125g butter 100g sugar  -  31 Aug 2017


    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