Malted milk (biscuit)

Last updated
A typical malted milk biscuit design ("Tesco" brand) Malted Milk biscuit.jpg
A typical malted milk biscuit design ("Tesco" brand)
A "moo-dy" malted milk biscuit Moo-dy cow biscuit.jpg
A "moo-dy" malted milk biscuit

The malted milk is a type of biscuit, first produced by Elkes Biscuits of Uttoxeter in 1924. [1] They are named after their malt flavouring and milk content.

Contents

The design used varies according to the manufacturer, with variants including two milk churns and a cow. They are typically baked for a short period of time (about 5 minutes) at high temperature to keep them crisp without the use of holes unlike other biscuits such as shortbread. [2]

Variations of the biscuit include a chocolate-covered single biscuit, as well as a custard cream–like variety where two biscuits sandwich a vanilla-based cream. [3]

See also

Related Research Articles

<span class="mw-page-title-main">Cookie</span> Small, flat and sweetened baked food (biscuit)

A cookie, or a biscuit, is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

<span class="mw-page-title-main">Dessert</span> Course that concludes a meal; usually sweet

Dessert is a course that concludes a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Chocolate-coated marshmallow treats</span> Marshmallow, usually on a wafer base, coated in chocolate

Chocolate-coated marshmallow treats, also known as chocolate teacakes, are confections consisting of a biscuit base topped with marshmallow-like filling and then coated in a hard shell of chocolate. They were invented in Denmark in the 19th century and later also produced and distributed by Viau in Montreal as early as 1901. Numerous varieties exist, with regional variations in recipes. Some variants of these confections have previously been known in many countries by names comprising equivalents of the English word negro.

<span class="mw-page-title-main">Biscuit</span> Sweet baked product

A biscuit, in most English speaking countries, is a flour-based baked and shaped food product. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.

<span class="mw-page-title-main">Digestive biscuit</span> Biscuit

A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term digestive is derived from the belief that they had antacid properties around the time the biscuit was first introduced due to the use of sodium bicarbonate as an ingredient. Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking.

<span class="mw-page-title-main">Shortbread</span> Scottish biscuit

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

<span class="mw-page-title-main">Rusk</span> Hard, dry biscuit

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

<span class="mw-page-title-main">Rich Tea</span>

Rich tea is a type of sweet biscuit; the ingredients generally include wheat flour, sugar, vegetable oil and malt extract. Originally called Tea Biscuits, they were developed in the 19th century in Yorkshire, England for the upper classes as a light snack between full-course meals. One of the best-selling biscuits in the British Isles, the biscuit is also popular in Malta and Cyprus. The plain flavour and consistency of rich tea makes them particularly suitable for dunking in tea and coffee. It is also common to apply spreads such as butter and/or preserves to the back of rich tea biscuits.

<span class="mw-page-title-main">Fox's Biscuits</span> British biscuit manufacturer

Fox's Biscuits is a British biscuit manufacturer, founded by the Fox family in a terraced house, 17 Whitaker Street, Batley in West Yorkshire in 1853. The head office and main factory are based in the town and has another site in Wesham in Lancashire. Its biscuits are exported to Europe, North America, and Asia. The house in Whitaker Street still stands. The company was purchased by Northern Foods in 1977, which was acquired by 2 Sisters Food Group in 2011. In October 2020 Ferrero bought Fox's Biscuits for £246 million.

<span class="mw-page-title-main">Scottish cuisine</span> Culinary traditions of Scotland

Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.

<span class="mw-page-title-main">Caramel shortbread</span> Biscuit confectionery

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circular shortbread biscuit base topped with caramel and milk chocolate. Variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability.

<span class="mw-page-title-main">Arnott's Biscuits</span> Australian snack food manufacturer

Arnott's Biscuits Limited is an Australian producer of biscuits and snack food. Founded in 1865, they are the largest producer of biscuits in Australia and a subsidiary of KKR.

<span class="mw-page-title-main">Polvorón</span> Andalusian shortbread

A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula as well.

<span class="mw-page-title-main">Sandwich cookie</span> Cookies kept by two thin cookies or biscuits with filling in between

A sandwich cookie, also known as a sandwich biscuit, is a type of cookie made from two thin cookies or medium cookies with a filling between them. Many types of fillings are used, such as cream, ganache, buttercream, chocolate, cream cheese, jam, peanut butter, lemon curd, or ice cream.

Brockhoff Biscuits was an Australian manufacturer of biscuits founded in 1860 by Adolf F. Brockhoff. In 1963 Arnott's Biscuits and the company merged, although they continued to trade under both names for several years until the "Brockhoff" name was completely dropped in the late 1970s.

References

  1. "Malted Milk Biscuits". Nibble My Biscuit. Retrieved 2020-10-19.
  2. "Malted Milk Biscuits". Nibble My Biscuit. Retrieved 2020-10-19.
  3. "Malted Milk Cream". Fox's biscuits. Archived from the original on 2011-07-16. Retrieved 2010-01-14.