BAKE WITH MAHALAXMIMALTEXTRACT at mahalaxmimaltextract.com

 Malt biscuit day is back! Have you tried the biscuit malt recipes I shared earlier. If yes, how was your experience? And if not, let’s try a new recipe today. I really enjoy reading about new recipes, trying them and sharing them with my friends. 

So let’s first clear your confusion about what biscuit malt exactly is. Biscuit malt is a lightly toasted Belgian pale malt which is used to provide a warm bread or biscuit character, or toasted flavor and aroma to all the recipes it is used in. The biscuits made with biscuit malt or with Biscuit and confectionery grade malt extract results in a light and crumbly texture which are perfect to serve as a mid-afternoon treat with coffee or tea.

So let’s start with collecting the ingredients For the Malted Milk Biscuits

200 g/ ⅞ cup Butter 

3 tablespoon Malted Milk Powder

300 g/ 2 ⅓ cup Plain (all purpose) flour

50 g/ ⅓ cup Rice flour

200 g/ 1 cup Golden caster sugar

½ teaspoon Mahalaxmi’s Vanilla extract

¼ teaspoon Salt

Optional - For the Malted Milk Buttercream

150 g/ ⅔ cup Butter - room temperature

200 g/ 1 ⅔ cup Icing sugar

2 tablespoon full fat milk

3 tablespoon Malted Milk Powder

Done with the collection of ingredients. Time to bake!

Instructions to Make the Malted Milk Biscuits

Cream or beat  the butter, sugar and malt powder together with electric beaters

Add the egg and vanilla extract. Beat again

Then sieve the flour & salt into the bow and stir to combine (Take care not to overmix else the dough will end up tough)

Now briefly knead the dough on a worktop and then flatten it  into a disc. Wrap the same in clingfilm and let it cool for at least 1 hour.

After it cools down, roll to 5mm thickness and cut the shapes out then scoop up the offcuts and reroll to cut a few more biscuits.

Place 2 cm apart on baking sheets lined with baking parchment and chill for 30-45 minutes. After that, Preheat the oven to 150C/ 300F/ GM2 and cook for 20-22 minutes until just beginning to colour. As soon as it starts changing colour turn the baking sheets midway through the cooking time as necessary to ensure an even bake.

Then remove from the oven and let it cool down for around 2 minutes.

Now keep it well in an airtight tin at room temperature for up to 1 week.

For the Malted Milk Buttercream put the butter into a medium sized bowl and beat the same with electric beaters

Add half of the icing sugar & Mahalaxmi’s  malt extract and beat until light and fluffy. Then pour in the milk and vanilla extract and beat briefly.

Voila! Your biscuits and buttercream are ready to eat.

Well this recipe is definitely worth trying. As for the ingredients - Contact Mahalaxmimaltextract for Biscuit Malt, Malt Extract, Biscuit and confectionery grade malt extract

For more information about: Pharma Grade Malt Extract Please visit at http://www.mahalaxmimaltextract.com/