Sipping on malted milk milkshakes and playing dominos is a vivid childhood memory. These biscuits combine the two and kids will love not only creating them, but also playing with them as they snack — all you need is a glass of milk!

Makes
40

Preparation

25min

Cooking

25min

Skill level

Mid
By
Average: 4.2 (19 votes)
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Ingredients

  • 250 g butter, softened slightly
  • 110 g (½ cup) caster sugar
  • 1 egg yolk
  • 375 g (2½ cups) plain flour
  • 60 g (½ cup) malted milk powder
  • dark or milk Choc Bits (chocolate chips), to decorate

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 30 minutes

Cooling time 30 minutes

Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.

Use an electric mixer to beat the butter and sugar until smooth and just combined. Add the egg and beat until well combined.

Add the flour and malted milk powder to the butter mixture and beat on low speed until just combined evenly and a dough forms.

Turn the dough onto a lightly floured surface and knead lightly and briefly until it just comes together. Divide the dough into two portion. Use a lightly floured rolling pin to roll out one portion to 5 mm thick. Use a large sharp knife and a ruler to cut the dough into 4 cm x 8 cm rectangles; re-rolling any off cuts as necessary. Use the knife to make a shallow indent across the middle of each biscuit. Place on the lined oven trays, leaving about 2 cm between each. Press the Choc Bits into the biscuits to resemble dominos. Repeat with the remaining dough portion and Choc Bits. Place in the fridge to chill for 30 minutes.

Bake in preheated oven for 25 minutes, swapping the trays around after 10 minutes, or until pale golden and cooked through. Cool on the trays.

 

Baker’s tips

• These biscuits will keep in an airtight container at room temperature for up to 1 week.

 

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.

This recipe is part of our Bakeproof: Kids in the kitchen.