Malted chocolate sandwich biscuits
Serves 14
Easy
Prep:
Cook:
plus 1 hr chilling, cooling and setting
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
Skip to ingredients
Units:
- 125g cold unsalted buttercut into cubes
- 60g caster sugar
- 200g plain flourplus 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 buttersoftened
- 150g icing sugar
- 1 tbsp malt extract
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.
