These malty biscuits (cookies) are a favourite in our house. Malt extract, or light dried malt (used in the Anzac recipe), is an ingredient we usually have at the ready, and it does add a really nice flavour to baked treats.
Try different combinations of dried fruit – cranberries, dried apple, sultanas, etc. For a nut free variation, the biscuits are also yummy with coconut flour instead of the almond meal. If you don’t have coconut oil, you could replace it with more butter.
Malty dried fruit biscuits
- 75g brown sugar
- 75g butter
- 50g coconut oil
- 1 egg
- 30g (¼ cup) light dried malt extract
- 150g self raising flour
- 35g almond meal
- ½ cup mixed dried fruit
Preheat the oven to 160°C (325°F).
Beat the sugar and butter together in a bowl with an electric mixer. Add the egg and continue beating. Stir in the remaining ingredients and mix until combined.
Place tablespoons of batter on greased or lined trays, with enough room to allow the biscuits to spread a little while baking.
Bake in the oven for 10-15 minutes, or until golden.
My favourite variation is with dried apple.