• Heleri Rande

Malt Loaf & Flapjack Biscuits with Miranda Gore Browne

Updated: Apr 8, 2020

Five-minute Sticky Malt Loaf

My children have great fun timing me making this malt loaf. They can never believe it can be made so quickly. It is the fastest and simplest recipe possible, and is usually gobbled up in less time than it takes to make. 5 minutes to make 45 minutes to bake Makes 1 loaf 325 g self-raising flour 175 g dark brown sugar pinch of salt 250 g raisins 1 tbsp black treacle 250 ml semi-skimmed milk 3 tbsp honey, to glaze 1 Preheat the oven to 180°C (350°F/Gas 4) and grease and line a loaf tin with baking paper; alternatively use a silicone tin liner. 2 Put the flour, sugar, salt and fruit into a large bowl. Stir to combine – you may need to crush the sugar a little with the back of a spoon. 3 Dip the tablespoon measure into the flour then straight into the treacle. Spoon the treacle into a measuring jug and then add the milk to the jug. Put the milk and treacle into the microwave to warm for about 1 minute. Stir well then pour onto the dry ingredients. Mix well with a wooden spoon. 4 Spoon the mixture into the prepared tin and bake in the preheated oven for about 45 minutes. Remove from the oven and immediately spoon the honey over top. Leave to cool in the tin for about 15 minutes before turning out onto a rack to cool. Slice and spread with butter. Chocolate Flapjack Biscuit 125g / 5oz self raising flour 75g / 3 oz porridge oats 75g / 3 oz demerara sugar 50g / 2oz very finely chopped apricots ½ teaspoon of bicarbonate of soda 4 oz butter 1 tablespoon of golden syrup pinch of salt Sieve the flour and bicarbonate of soda into a large bowl Then add the oats and sugar and mix together Put the butter and golden syrup into a large saucepan and melt over a low heat, stirring all the time Remove from the heat and then tip all of the dry ingredients into the pan Stir until well combined Use your hands to make small balls of dough - you will need to roll in the palms of your hands Place the balls of dough on a lined baking tray Carefully flatten each biscuit with the blade of a large pallet knife or the palm of your hand Cook in a medium oven 180 degrees (fan 170 degrees) for 20 minutes or until golden brown. Melt 100g of good quality milk chocolate over a bowl of simmering water. Using a palette knife smooth a thin layer of chocolate over the top of each cooled biscuit and allow to set (pop in the fridge if you need to eat them urgently!!)

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