Anyone have a recipe for Malted Milk Biscuits (cow biscuits)??

[houseelfine]

So, I have searched high and low and come back with nothing. I desperately want to make these and I am surprised I can't find a recipe, given that there are recipes for jammie dodgers, borbons, custard creams and digestives! I can only find malted cookies or chewy malt biscuits or chocolate malt. I would just like a plain, standard malted milk biccie.

I have malt extract, milk powder and also Horlicks. I am just unsure of how to use them in a biscuit recipe to get that crisp malted milk flavour. I tried one cut out recipe that used barley malt extract and some tbsp. of milk, but it didn't taste like malted milk at all.

Help?!

I can't help, I'm afraid. But I REALLY want a malted milk biscuit or five right now!
They're going on the export list next time I go home!

Haha!

I was thinking of taking a basic biscuit dough recipe (the one that has egg and you use cutters) and replacing some sugar with malt and using milk powder, but I don't know if I add milk powder whether it all dissolve into the dough and is there for taste, or whether some flour has to be taken out (as you would if using part cornflour)?

What kind of biscuit are they; butter biscuits or sugar cookies?

Ok, so another question to add to the two above! Which basic biscuit recipe gives a plain crunchy biscuit? They all seem to be the same basic formula e.g. chocolate fingers, Rockys...

I love cow biscuits too, and after seeing your post found this home made recipe to try:

Malted Milk Biscuits

These taste very like the malted milk biscuits you can buy in packets: the ones with the bobbly bits and pictures of cows stamped on them.

110g (4oz) softened butter

50g (2oz) unrefined or golden caster sugar

225g (8oz) plain flour

Tiny pinch of salt

1 dsp barley malt extract

4 dsp semi-skimmed Blackmore Vale Milk

You will need a large greased baking tray and a cookie cutter, ideally cow shaped or rectangular. Preheat oven to 180C (fan ovens) or equivalent.

Whiz the butter and sugar together until light and fluffy. Add the flour and salt. Whiz to mix and add the malt extract and milk.

Whiz until the mixture starts to clump together, then stop the machine. You may have to do this in stages as the mixture is quite dense, removing the lid and scraping the mixture down from the sides three or four times, particularly at the beginning.

Scoop the mixture out of the machine and knead it lightly together on a floured board.

Roll the dough to a thickness of just less than a pound coin. Cut into shapes and transfer to the prepared baking sheet.

Bake for 6-8 minutes until the biscuits are pale golden and just tinged brown round the edges.

Leave to cool and harden for a couple of minutes on the tray, and then transfer to a cooling rack, using a palette knife.

Once they are completely cold, store closely wrapped in foil in an airtight tin.

If you make these before I do please update on if they are any good or not

I would love to also find a really good malteaser cake recipe if anyone knows of one?

Omg CoconutS, amazing!
Now I just need to find out where to buy barley malt extract.
Can I just ask, what is Blackmore Vale milk and can I just use normal milk?
Nigella has a recipe for malteser cake in Feast (I'm afraid I don't have a copy myself).

I think you could just use ordinary milk, I'm fairly sure Blackmore Vale is the area where the person posting the recipe comes from.

I will be looking up Nigella's malteser recipe, having made some of her other stuff a few years ago and been impressed with those, thank you.

Not sure what barley malt extract is... off to consult the interweb again...

Looks like you can buy it in health food stores such as holland and barrett, also found some on amazon:

www.hollandandbarrett.com/pages/product_detail.asp?pid=2963&prodid=3450

www.amazon.co.uk/Meridian-Barley-Malt-Extract-370g/dp/B003VJSAF4

Happy biscuit baking!!

Thanks for responding!

Yes, I made those exact biscuits in April. They don't taste like malted milks though. That is why I was wondering how to alter a recipe to have the crunch but maltiness. I have found a recipe that should do it but it is for chocolate malt biscuits. I am not sure how to swap the cocoa for flour. Can it be gram for gram?

I have also read Miranda Gore-Brown has a biscuit recipe that she calls bed time biscuits (or something) as they have horlicks in.Has anyone made these?

I have a malteaser cake recipe but don't have time to dig it out now - I will try and remember to tomorrow for you

Could you post the two receipes you mention, chocolate malt and also the bedtime biscuits?

That would maybe give more of an idea how to adjust them, I am more than willing to assist your research

I am craving a malted milk now (on holiday in Italy and I know what I'll be making when we get home!)

Nigella's malteser cake is very good.

This is an american recipe, the c is for cup and the T is for tablespoon I am guessing. You could try this and not add any chocolate powder as she says to make the malt cookies and add the cocoa only if you want chocolate ones, without leaving anything else out?

Horlick?s Malt Cookies

Mini malted milk shortbread cookies.

Ingredients
?½ c. salted butter, slightly softened
?¼ c. sugar
?¼ c. Horlick?s malt powder
?2 T. nonfat powdered milk
?¾ c. + 1 T. flour
?In addition:
?For Chocolate malt cookies, add 2 T. unsweetened cocoa powder

Instructions
1.Place all ingredients into a mixing bowl.
2.Mix by hand, using your fingers to rub the butter into the dry ingredients. Keep blending and squishing until a well mixed dough forms.
3.Cut the dough into eight equal portions. Roll each portion out into a log with a diameter about the size of a dime. Cut the log into ½? pieces. Place pieces cut side down onto a shiny baking sheet. Press each piece down slightly while rounding the edges and forming as round a circle shape as possible. Repeat with the remaining dough.
4.Bake at 300 degrees for about 25 minutes, until just done. Remove cookies from the hot baking sheet onto a cooling rack or a cool baking sheet so the bottoms don?t overbrown. Cool completely.

I would have though that finding a plain chocolate biscuit recipe that uses cocoa and substituting horlicks would do the job.

How are you going to make the cows?

yes you need cow shaped cutters too!!

soupdragon that is a good idea, also the american one above uses milk powder so should be extra milky too. Very tempted to make some myself...

Even if it doesn't work, the testing phase would be nice...

I only have Ovaltine... So chocolatey Malted Milk biscuits I guess.

oh yes, may need to do lots of research myself...