I've always loved the taste of malt: Horlicks, Milo, malted milk biscuits and Maltesers. All are consumed with insatiable gusto. Malt is also the basis of beer and whiskey, but let's face it, it's the sweet stuff that most of us are interested in.
So I'm not sure why it took me so long to discover malt extract at the supermarket, but there it was, quietly perched on a shelf above the golden syrup and the treacle, a squat buff-coloured 1kg tin that soon found its way into the grocery trolley.
In addition to instructions on making a malted banana milkshake, there's also a recipe for simple malt biscuits conveniently printed on the tin. I greedily doubled the amount of malt the first time I made this, but truth be told, the flavour of malt was somewhat overwhelming. Stick with the original recipe which I've reprinted below and enjoy the homemade taste of malty biscuits in your kitchen today!
Simple Malt Biscuits
(from Saunders' Malt Extract 1kg tin)
125 grams butter, softened
1/2 cup sugar
1 egg, lightly beaten
2 tablespoons golden syrup
2 tablespoons liquid malt extract
2.5 cups self-raising flour
Cream the butter and sugar using an electric mixer. Add the egg, then the golden syrup and the malt extract. Mix until combined.
Sift in the flour and mix with a wooden spoon until well incorporated. Dust hands lightly with flour, then roll dough into small balls and place onto a greaseproof-lined baking tray. Press down slightly with a floured fork. The biscuits will spread and riseonly slightly.
Bake at 140C for about 15-20 minutes or until golden.
Makes about 50 small biscuits. Store in an airtight container to maintain crispness.
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10/09/2008 11:33:00 p.m.