So I'm sure you already know this, but just in case anyone else reads this comment... the difference between diastatic and non-diastatic malt is the enzyme activity.
At a kitchen I used to work at, we used to use Horlicks and decided to swap over to non-diastatic malt powder which was great. Yes, it had less sugar (ie. sucros…
So I'm sure you already know this, but just in case anyone else reads this comment... the difference between diastatic and non-diastatic malt is the enzyme activity.
At a kitchen I used to work at, we used to use Horlicks and decided to swap over to non-diastatic malt powder which was great. Yes, it had less sugar (ie. sucrose/lactose, but more 'maltone' so, just different sugars but was less sweet) but it did the job. Flavourwise, diastatic and non-diastatic malt powder are similar - but diastatic malt has been preserved in such a way that it's enzymes are retained and its these enzymes which help convert starch to sugar in bread making, hence why its used in baking to promote yeast activity and fermentation.
I'm afraid I don't have a super clear answer. I did once use diastatic malt powder (before I knew what it was) in a cake recipe and it was absolutely fine, but who knows if that was a fluke? My concern with using an active enzyme malt powder like the one you have is that it might make the dough sticky? Or too soft? But it's such a small proportion here, I'm really not sure it would make much of a difference If you don't mind potentially loosing a small batch of cookie dough... I'd love to know what happens!
Reporting back to confirm that I tried the recipe with diastatic malt power and the biscuits are delicious!
I have to say the dough was a little dry, so much so it wouldn’t come together in a log so I had to add a little splash of milk - but they worked really well!
Me too Helen!
So I'm sure you already know this, but just in case anyone else reads this comment... the difference between diastatic and non-diastatic malt is the enzyme activity.
At a kitchen I used to work at, we used to use Horlicks and decided to swap over to non-diastatic malt powder which was great. Yes, it had less sugar (ie. sucrose/lactose, but more 'maltone' so, just different sugars but was less sweet) but it did the job. Flavourwise, diastatic and non-diastatic malt powder are similar - but diastatic malt has been preserved in such a way that it's enzymes are retained and its these enzymes which help convert starch to sugar in bread making, hence why its used in baking to promote yeast activity and fermentation.
I'm afraid I don't have a super clear answer. I did once use diastatic malt powder (before I knew what it was) in a cake recipe and it was absolutely fine, but who knows if that was a fluke? My concern with using an active enzyme malt powder like the one you have is that it might make the dough sticky? Or too soft? But it's such a small proportion here, I'm really not sure it would make much of a difference If you don't mind potentially loosing a small batch of cookie dough... I'd love to know what happens!
Reporting back to confirm that I tried the recipe with diastatic malt power and the biscuits are delicious!
I have to say the dough was a little dry, so much so it wouldn’t come together in a log so I had to add a little splash of milk - but they worked really well!
Thank you so much! If I give it a go I will report back here (I’ll see if I can muster up the courage to risk a batch of cookie dough!)