Oatmeal Malt Biscuits

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This simple little biscuit really punches above its weight. It’s a bit like a digestive biscuit only better. You can eat it just as is, or with a little butter, or even with some blue cheese and a slice of fresh fig. I rarely make just a single batch, I figure if I’m making them, it’s just as easy to make twice as many.You can also freeze some of the raw dough and use at a later date. The malt extract doesn’t seem like much but it really adds something to the flavour. I’m a great fan of malt extract and could almost eat it by the spoon full. I’m able to buy it in a tin at the supermarket but you may have to look in a health food shop to track it down. I usually use either wholemeal spelt flour or emmer flour to make these but regular wholemeal flour works just as well.

Recipe inspired by Henrietta Inman’s Wholegrain Oat Bran Malty Biscuits.

Oatmeal Malt Biscuits

70g rolled oats

135g wholemeal spelt flour or wholemeal flour

45g brown sugar

1 teaspoon baking powder

90g butter, cold

1½ teaspoons malt extract

1 tablespoon milk

Preheat the oven to 170 ℃. Line a couple of baking trays with baking paper.

Add the rolled oats to the food processor and pulse until they are broken down and quite fine. Add the remaining dry ingredients and pulse a couple of times until they are combined.

Add the butter (I generally use salted butter but if you are using unsalted butter add a pinch of salt as well) and process until the mixture resembles crumbs. Add the malt extract and milk and process again until the dough comes together.

Remove the dough from the food processor and shape into a ball. Wrap in cling wrap and refrigerate for about 30 minutes.

Remove from the fridge and roll the dough out between two sheets of baking paper. Use a 6cm cutter to cut out the biscuits. Transfer the biscuits onto the prepared baking trays. Leave a bit of space between each biscuits as they will spread a little. Use a fork to prick each biscuit a couple of times.

Gather the dough scraps and reroll and cut more biscuits until all of the dough is used.

Bake for about 25 minutes or until the biscuits are a light brown colour. Cool them on the tray and store in an airtight container. they will keep for about a week to 10 days.

BiscuitsJulia Matusik