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–+ servings
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
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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
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