Malted milk biscuits

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135
Malted milk biscuits
Makes 20-25
125g unsalted butter, softened
125g caster sugar
1 tsp vanilla extract
3 tbsp golden syrup
1 egg
350g plain flour
50g malted milk powder
½ tsp bicarbonate of soda
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
  2. In a large bowl, beat together the butter, sugar and vanilla extract until light and fluffy.
  3. Add the golden syrup and egg and beat until well combined.
  4. Add the flour, malted milk powder and bicarbonate of soda and mix until it comes together. Use your hands to gather the mixture together to form a ball. Wrap the dough in cling film and refrigerate for at least 20 minutes or until firm.
  5. Remove the chilled dough and place on a floured surface. Roll the dough out to about 5mm thick. Using a rectangle cutter, cut out the biscuits and place onto the prepared baking trays. Be sure to leave space between the biscuits as they can spread slightly once baked.
  6. If you have a letter stamp, stamp “malted milk” into the tops of the biscuits.
  7. Put the trays of biscuits in the fridge for at least 10-15 minutes.
  8. Bake for 10-12 minutes or until the biscuits are a pale golden brown colour. Remove from the oven and set aside to cool completely on the trays.

Per serving: 129kcals, 4.6g fat (2.7g saturated), 20g carbs (8.9g sugars), 2g protein, 0.4g fibre, 0.064g sodium