Hey Shirley, I reckon you could make these with just butter. I think using 75g butter total should work well. I'll have to test it though and get back to you! xxxx
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!
I am all set for making this recipe and realised that it has egg-yolks. I am allergic to eggs so I can use them. Would it make a tremendous difference if I skip them? Alternatively what can I use to make up for the fat? Butter? I looked up and it seems they have 50% water and 30 Fat. So perhaps add those back in grams as water and butter? I am sorry I know it’s not easy to do so and to put you on spot like this. Any suggestions are welcome. Thank you
Best biscuits I’ve ever baked myself! I didn’t have malt and added caramilk chunks as well as milk chocolate. Absolutely glorious and so easy! Thanks so much for the recipe.
This worked out really well. So quick and simple. I left out the Horlicks as I didn't want to buy a big container just to add 10g. Still tasted great. I cut the biscuits straight from frozen using a really sharp knife
I love your quick recipes and the recipes where I have all the ingredients to hand 😌 I just wondered what does malt powder add to the biscuit or is it more for taste?
These sound amazing!
FYI, peanuts aren’t tree nuts, they’re legumes. Folks with tree nut allergies can safely eat peanuts.
WHOOPS! And this is why I need an editor 🤣. Thank you. Will update the web version and also go and re do my allergen certificate asap!
👍 Hope you're feeling better soon!
These look and sound like the perfect pick me up with tea on a gloomy day!
We have a nut allergy in our house! What can we swap it out for that doesn’t compromise the recipe?
Feel better soon. xoxo
Hey Shirley, I reckon you could make these with just butter. I think using 75g butter total should work well. I'll have to test it though and get back to you! xxxx
Get well soon, Nicola! x
You're too sweet! I'm definitely on the mend (finally!) xxxxxx
These biscuits look divine! I’m a sucker for anything PB + choc so will definitely be giving them a go, thank you!
I have diastatic malt power in the house (for bread baking) and I’ve always wondered, does anyone know if it can be subbed for horlicks?
(I’ve googled it a few times in the past but yet to find a clear answer, so any wisdom would be appreciated!)
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!)
Hello Ncola
I am all set for making this recipe and realised that it has egg-yolks. I am allergic to eggs so I can use them. Would it make a tremendous difference if I skip them? Alternatively what can I use to make up for the fat? Butter? I looked up and it seems they have 50% water and 30 Fat. So perhaps add those back in grams as water and butter? I am sorry I know it’s not easy to do so and to put you on spot like this. Any suggestions are welcome. Thank you
Best biscuits I’ve ever baked myself! I didn’t have malt and added caramilk chunks as well as milk chocolate. Absolutely glorious and so easy! Thanks so much for the recipe.
This worked out really well. So quick and simple. I left out the Horlicks as I didn't want to buy a big container just to add 10g. Still tasted great. I cut the biscuits straight from frozen using a really sharp knife
I love your quick recipes and the recipes where I have all the ingredients to hand 😌 I just wondered what does malt powder add to the biscuit or is it more for taste?