Malty Oat Biscuits is a traditional British recipe for a classic porridge oat, flour and malt biscuit with butter and sugar that can be served by itself or with sweet or savoury toppings. The full recipe is presented here and I hope you enjoy this classic British version of: Malty Oat Biscuits.
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I’m a big fan of oats and love oat biscuits. These are based on my traditional oat biscuits, but the usual golden syrup is replaced with malt extract, lending the finished product with an interesting malty flavour.
Line a baking tray with baking parchment and set aside.
Sift the flour into a bowl then mix in the baking powder, porridge oats and sugar.
Combine the butter, malt extract and milk in a small saucepan (or in the microwave) heat gently, stirring, until the butter has melted and the ingredients have combined.
Allow to cool slightly, then add the liquid to the dry ingredients. Mix until the liquid covers all the oat mixture and everything is well combined.
Tale spoonfuls of the mixture and transfer onto the baking tray. Shape into rounds, leaving enough space between each biscuit as they will spread whilst cooking.
Once all the mixture is used up transfer to the centre of an oven pre-heated to 180°C (160°C fan/355°F/gas mark 3). Bake for 10-15 mins, or until golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Once cooled, store in an air-tight tin.
