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Oaty Malt Cream Dunking Biscuits

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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.

Malt cream dunking biscuits on a plate with a cuppa tea

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

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.
  • oats on a baking tray
    bake the oats in the oven
  • biscuit mixture in a mixer
    Mix the dough ingredients
  • biscuits mixture with oats added
    sprinkle oats on the work surface and kneed in. Roll out flat and freeze
  • cut out oblong biscuit shapes on a baking tray
    Cut out oblong shapes
  • Mix the malt cream until smooth
  • malt cream piped on a biscuits
    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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  • Quality Ingredients: Start with high-quality ingredients, especially when it comes to the malt extract and flour. The better the ingredients, the more delicious your biscuits will be.
  • Consistency is Key: For the cream filling, aim for a consistency that’s firm enough to hold the biscuits together but soft enough for that satisfying creaminess with each bite. Getting this balance right can make or break your malt cream dunking biscuits.
  • Chill the Dough: Make sure to chill your biscuit dough before rolling and cutting it. This helps the biscuits maintain their shape during baking and makes handling the dough much easier.
  • Even Thickness: Roll out your dough to an even thickness to ensure uniform baking. Uneven biscuits will not only cook at different rates but also affect your dunking experience.
  • Monitor the Oven: Keep a close eye on your biscuits as they bake. Since they’re meant for dunking, you’ll want them to be slightly firmer than a regular biscuit, but be cautious not to overbake, as they can become too hard.
  • Cool Before Filling: Allow your biscuits to cool completely before you add the malt cream. This prevents the cream from melting and ensures a neat sandwich.
  • Dunk Test: Don’t be afraid to perform a ‘dunk test’ with a couple of biscuits to ensure they have the right firmness. If they’re too soft, they might need a little more time in the oven. If too hard, reduce the baking time slightly.
  • Storage: Store your malt cream dunking biscuits in an airtight container to keep them fresh. If they soften over time, a quick toast in the oven can bring back the crispness.
  • Personal Touch: Experiment with different malt flavors or add-ins like chocolate chips or a pinch of sea salt to the cream to make your biscuits unique.
  • Enjoy the Process: Lastly, have fun with it! Baking should be enjoyable, and there’s nothing better than sharing your delicious creations with friends and family over a cup of tea or coffee.
malt cream biscuits on a blue plate
Malt cream dunking biscuits on a plate with a cuppa tea

Oaty Malt Cream Dunking Biscuits

Rachel
A buttery malt flavoured shortbread sandwich.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 13 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 48 minutes
Course Dessert, Snack
Cuisine British
Servings 25
Calories 179 kcal

Equipment

3 Baking Trays
Baking Paper
Oblong Biscuit Cutter

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

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.
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Notes

Will keep for 3 days in a airtight container.

Nutrition

Calories: 179kcalCarbohydrates: 21gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 79mgPotassium: 16mgFiber: 0.3gSugar: 10gVitamin A: 321IUVitamin C: 0.003mgCalcium: 7mgIron: 0.5mg
Keyword malt powder, porridge oats
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!
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5 from 1 vote

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