Malteser Biscuits
a light, crispy biscuit with a light malted flavour
Equipment
- 2 baking trays
Ingredients
- 225 g butter softened
- 115 g icing sugar
- 55 g malted milk powder eg Horlicks
- 340 g self raising flour
- 55 g Maltesers
Instructions
- Place the Maltesers in a plastic bag and crush finely with a rolling pin.
- Cream the butter and icing sugar together until light and smooth, then add the malted milk powder, flour and crushed Maltesers.
- Mix thoroughly until you have a smooth dough.
- Roll the dough into a log shape, approximately 5cm in diameter then wrap in silicone paper or cling film and refrigerate until firm (I usually leave it in the fridge overnight).
- When the dough has been chilled, preheat the oven to 140C and cut the dough into slices of approx 1.5cm thick and place each slice on a lined baking tray - spaced well apart as these will spread a bit during cooking.
- Bake for 15 - 20 minutes until light golden in colour and slightly firm in the centre. Allow to cool then store in an airtight container for up to two weeks.