Malted Milk Biscuits
- Yield: 36-ish biscuits, depending on how you cut ‘em 1x
Ingredients
Scale
Malted Milk Biscuits:
- ¾ cup + 2 Tbsp (200g) unsalted butter, room temp
- ½ cup (100g) granulated sugar
- 3 Tbsp (60g) light corn syrup
- 2 1/3 cups (280g) all-purpose flour
- ¾ cup + 1 Tbsp (125g) Horlicks Malted Milk Powder
- pinch of salt
Milk Chocolate Dip, Optional:
- 1 cup (170g) milk chocolate, rough chopped
- 1 ½ tsp coconut oil, warmed
- ColorKitchen Rainbow Sprinkles, optional
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add corn syrup, mixing until thoroughly combined.
- In a large bowl, whisk together flour, malted milk powder, and salt.
- Add 1/3 of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Wrap dough in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge for 30 minutes.
- Line 2 or 3 baking sheets with parchment paper; set aside.
- Flour your work surface and rolling pin. Retrieve dough patty from fridge, place on your floured surface, sprinkle top with a little bit of flour, then roll dough out to ¼-inch thickness.
- Using a bench scraper, pastry cutter, or knife, cut dough into 2" x 2" squares. Arrange biscuits on prepared baking sheet(s), leaving space between them.
- Combine any dough scraps. Re-flour your work surface and rolling pin, if necessary. Roll and cut remaining biscuits. Arrange remaining biscuits on prepared baking sheet(s).
- Transfer baking sheets to fridge and chill for 30–45 minutes.
- When it’s bakin’ time, heat oven to 350°F. Retrieve baking sheets from fridge.
- Bake biscuits for 10 minutes or until edges are set and lightly browned.
- Let biscuits cool on baking sheets for 15 minutes before transferring to wire rack to cool completely.
- Once biscuits are totally cool, it’s time to dip ‘em in chocolate. In a heatproof bowl, melt chopped chocolate in microwave in 20-second increments, stirring after each zap. Microwave until mixture is mostly melted. Remove bowl from microwave, add coconut oil, and continue mixing to combine and melt the rest of the chocolate.
- Line two baking sheets with parchment paper.
- Dip biscuits into melted chocolate, allowing excess chocolate to drizzle off. Scatter sprinkles on top, if you like.
- Place dipped biscuits on prepared baking sheets. Repeat until baking sheets are filled with biscuits, then transfer baking sheets to fridge for 15 or so minutes for chocolate dip to harden.
Notes
Adapted from: Food By Remi
Leave a Reply