Salted Caramel Malt Biscuits
This week we have a scrumptious recipe from Lucy Jan’s daughter, who says ‘ I absolutely adore these biscuits – and so do all the guests I make them for. They are simply delicious and also easy to make’
200g self raising flour
75g malt powder (horlicks)
tiny pinch of salt
150g butter, softened and cubed
50g caster sugar
1 medium egg, lightly beaten
You will also need a plain 5-cm cookie cutter ( or roll into balls) and 2 baking trays, oiled
- Sift flour into bowl of an electric mixer. Add the malt powder, salt and butter. Mix together until mixture resembles breadcrumbs.
- Tip in the sugar and the beaten egg. Mix until combined, then bring the dough together with your hands, Wrap in cling film and refrigerate for 30 mins.
- Pre heat oven to 190C (375F) Gas 5
- Tip half the dough out onto a lightly floured work surface and roll out until it is 8-9mm thick. Using the cutter, stamp out rounds then gently reform the dough and continue until you’ve used it all
- Arrange the biscuits on the prepared baking trays. Bake in pre-heated oven for 10 mins, or until golden. leave to cool on wire racks
- Repeat with the other half of the dough (NOTE – I usually roll them all out and cook them all at the same time!)
Salted caramel:
75g dark muscavado or dark brown soft sugar
50g butter
1/4 teaspoon crushed sea salt (fleur de sel or maldon)
1/2 of a 397g tin condensed milk
- To make salted caramel, gently heat the sugar, butter and sea salt in a pan until the sugar has dissolved, stirring now and then, Tip the condensed milk and heat over low heat for 5-6 mins, stirring all the time, until mixture is amalgamated. Increase the heat, and as soon as the caramel starts to bubble, take the pan off the heat. Leave to cool until barely warm.
- Top each biscuit with a swirl of the caramel, then leave to cool completely and set.
- I sometimes put the cooled caramel into a piping bag or a freezer bag with the corner snipped off to do neat icing, but you can just as easily plonk it on with a teaspoon and smooth over the top with the back of the spoon. However if you don’t get the time, then I also like to dip the biscuits in the salted caramel (example in picture) this quick and easy way is just as effective.
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