The flavour combination of malt and chocolate in a Malteaser is undoubtedly an absolute winner, but their tiny size and airy texture (designed to fulfil it’s claims of being a “lighter” chocolate, I know…) leaves them, in my opinion, lacklustre. These moreish sandwich biscuits get you that chocolate malt fix, with a load more bite. Make plenty.
for the biscuits (makes 20-24)
Butter, room temperature, 125g
Golden caster sugar, 100g
Egg, 1 whole
Plain flour, 200g
Malted milk powder such as Horlick’s, 5 tablespoons
for the filling
Malted milk powder, 2 teaspoons
Cocoa powder, 2 teaspoons
Icing sugar, about 3 tablespoons
Butter, 2 tablespoons
Pre-heat oven to 160ºC and lay sheets of greaseproof paper over three large baking trays.
Beat together the butter and sugar until smooth. Add the egg.
Add in the malted milk powder and a bit of the flour. Mix well. Add the rest of the flour and the salt and mix until a stiff dough forms.
Place in the fridge for about 20 minutes to rest and firm up even further.
Now take your dough and roll into balls of 1 tablespoon’s worth of dough. Place on the trays leaving about 2 inches gap between balls to allow for spreading. Lightly press down on the top of the balls with a teaspoon to slightly flatten, but not much as they will basically flatten themselves.
Bake for 10 minutes.
Immediately as you take the biscuits out, while they are still hot and soft (be careful!), cut out a shape (I do “M”‘s) from half of them. Let them cool. While they are cooling make the filling; mix the powders with the butter until a creamy paste. Add a drop of water, then alternately add icing sugar and water until it is smooth and spreadable, about the consistency of nutella.
Once cool, spread a small amount of the chocolatey filling on the uncut biscuits and sandwich together with a top biscuit.