Oaty Malt Cream Dunking Biscuits
Malt cream dunking biscuits are your new best friend for those cosy evenings or lazy Sunday mornings. Imagine sinking these heavenly bites into your favourite warm beverage and watching them soak up all the goodness without falling apart.
Crafted with care, these biscuits boast a perfect balance of crumbly and creamy, with a rich malty flavour that’s sure to tantalise your taste buds. Whether you’re a tea, coffee , or a hot chocolate lover, these dunking delights are made to elevate your snacking game and bring a touch of indulgence to your daily rituals.
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Ingredients
- 35 g Porridge Oats
- 225 g Plain Flour
- 100 g Cornflour
- 125 g Caster Sugar (or granulated)
- 200 g Butter (cubed and chilled)
- 2 Egg Yolks
Malt Buttercream Ingredients
- 100 g Butter (softened)
- ½ tbsp Malt Powder
- ½ tsp Vanilla Extract
- 125 g Icing Sugar
How to make malt cream shortbread dunking biscuits
- Heat the oven to 180℃/160cfan/gas 4/350℉. Scatter the oats on a baking tray and toast in the oven for 10 minutes, turning half way until golden.
- Add the flour, cornflour and sugar in a electrix mixing bowl and mix. Add the butter and mix until like breadcrumbs. Pour in the yolks and mix until it comes together.
- Scatter the oats onto the work surface and work into the dough. Bring together into a ball and divide into two pieces. Roll each piece into a square and flat and wrap in cling film. Freeze for about 20 minutes.
- Meanwhile make the buttercream in the mixer. Beat the butter and add the malt powder and vanilla and beat again. Add the icing sugar and mix on high speed until smooth. Transfer to a piping bag.
- Roll out each piece of dough to about ½cm thick. Use a oblong cutter about 7cm long 3cm wide and cut out 50 biscuits. Place on baking trays lined with baking paper and bake in the oven for 15 minutes or until the edges are golden. Leave to cool on the tray.
- Turn a biscuit over and pipe the icing over, then slightly press another biscuit on top. Repeat with the remaining biscuits.
bake the oats in the oven Mix the dough ingredients sprinkle oats on the work surface and kneed in. Roll out flat and freeze Cut out oblong shapes Mix the malt cream until smooth Pipe the malt cream on one biscuit
Top Tips
Creating the perfect Malt Cream Dunking Biscuits is an art that’s easy to master with these top tips:
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Oaty Malt Cream Dunking Biscuits
Ingredients
- 35 g Porridge Oats
- 225 g Plain Flour
- 100 g Cornflour
- 125 g Caster Sugar (or granulated)
- 200 g Butter (cubed and chilled)
- 2 Egg Yolks
Malt Buttercream Ingredients
- 100 g Butter (softened)
- ½ tbsp Malt Powder
- ½ tsp Vanilla Extract
- 125 g Icing Sugar
Instructions
- Heat the oven to 180℃/160cfan/gas 4/350℉. Scatter the oats on a baking tray and toast in the oven for 10 minutes, turning half way until golden.
- Add the flour, cornflour and sugar in a electrix mixing bowl and mix. Add the butter and mix until like breadcrumbs. Pour in the yolks and mix until it comes together.
- Scatter the oats onto the work surface and work into the dough. Bring together into a ball and divide into two pieces. Roll each piece into a square and flat and wrap in cling film. Freeze for about 20 minutes.
- Meanwhile make the buttercream in the mixer. Beat the butter and add the malt powder and vanilla and beat again. Add the icing sugar and mix on high speed until smooth. Transfer to a piping bag.
- Roll out each piece of dough to about ½cm thick. Use a oblong cutter about 7cm long 3cm wide and cut out 50 biscuits. Place on baking trays lined with baking paper and bake in the oven for 15 minutes or until the edges are golden. Leave to cool on the tray.
- Turn a biscuit over and pipe the icing over, then slightly press another biscuit on top. Repeat with the remaining biscuits.
Sensational dunking biscuits!