Malted chocolate sandwich biscuits

Method

• step 1

  Blitz the butter, sugar, flour, malted milk powder, cocoa and malt extract in a food processor until the mixture clumps together. Tip onto the work surface, shape into a disc, wrap and chill for 30 mins.

• step 2

  Line two large baking sheets with baking parchment. Roll the dough out to roughly 4mm thick. Stamp out as many biscuits as you can using a 5cm round cutter, re-rolling the offcuts as needed (you should have 28 in total), then arrange on the baking sheets, well spaced apart. Chill for 30 mins. Heat the oven to 180C/160C fan/gas 4 and bake for 10 mins until the edges feel firm. Leave to cool on the trays.

• step 3

  For the buttercream, beat the butter using an electric whisk until light and fluffy, then beat in the icing sugar and malt extract until combined.

• step 4

  Sandwich the cooled biscuits together using the buttercream. If you like, melt the dark chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water), or in short bursts in the microwave, and dip half of each sandwich in it, shaking off any excess. Leave to set before serving. Will keep in an airtight container at room temperature for up to three days.