Place rice malt syrup and coconut oil into small bowl and mix. With Anzac day on our doorstep and because this year is the first time that its a long weekend, we decided to celebrate with a gluten free recipe for the famous Anzac biscuits
Maltesers in biscuit form. for her Biscuit Barrel event. When I came across a recipe for malted cookies by Ruby Tandoh in the Guardian one week, there was no doubt I would have to make them
But the chance to try things is never a waste of time, even if it tells you what you don’t like more often than it sparks enthusiasm (remember how many things Tigger tried and disliked in the Winnie the Pooh story before malt extract came on the scene
½ cup rice malt. Using a fish slice, gently transfer biscuits to a wire rack to cool (they might come out of the oven a bit soft but will harden as they cool)
The crushed maltbiscuit crust is filled with a layer of caramel cheesecake, then a layer of chocolate cheesecake, and finished off with dark chocolate ganache
Chop the Mars Bar and place over the biscuit base. Serves 8 200g maltbiscuits125g butter, melted2 x 60g Mars bars1 ½ x 390g cans sweetened condensed milk250g cream cheese⅓ cup good commercial chocolate topping¼ cup Baileys liqueur1 tablespoon powdered gelatine¼ cup hot water Whizz the biscuits finely in a food processor. 200g maltbiscuits
Mix the crushed biscuits, chopped nuts, and melted butter together, and press into the tin. I miss Julia's friendship a lot, and think often about those long afternoons sitting in Zarbo, nattering over a cup of coffee (or two) and a piece of cake or slice
1 1/3 C Fine MaltBiscuits Crumbs1/3C Brown Sugar1 t Cinnamon1/3C (80g) Melted ButterFilling. 1 tin of Boysenberries1/3 C White Sugar4 t Corn Flour1 t Lemon Juice1) Place maltbiscuits in food processor and process until fine crumbs. 1/3 C Fine MaltBiscuits Crumbs
You could use half maltbiscuits and half gingernuts. The new Trade Aid Chocolate Sauce (which comes in a large 500ml recyclable glass bottle) is handy to keep in the fridge, especially over the coming festive season
Place all the biscuits into a food processor and pulse until you have fine crumbs. This is a version of what Kiwi’s call a Hedgehog Slice, and what I’ve always made and called my Chocolate Chunky Fudge (see recipe here)
Process the biscuits in a food processor until they are a fine crumb (or seal them in a plastic jiffy bag, removing all air, and bash them with a rolling pin until you have small crumbs)
I have my eye on the malted chocolate birthday cake as I'm a sucker for a malteser and if I hadn't been ill in the run-up to Christmas, I would have made the pistachio and fig biscotti which sounds exotic and comforting in equal measure
Place the biscuits in a bag and roughly bash with a rolling pin or other heavy object. 100g plain biscuits (I used wine biscuits). 4 Tbsp Rice Malt Syrup (Could also use honey, agave or other liquid sweetener). In a food processor, add the cream cheese, coconut oil, peanut butter, rice malt syrup and 4 of the Reeces cups. 100g plain biscuits
