Malted milk (biscuit)



The malted milk is a type of biscuit, first produced by Elkes Biscuits of Uttoxeter in 1924. They are named after their malt flavouring and milk content.

The design used varies according to the manufacturer, with variants including two milk churns and a cow. They are typically baked for a short period of time (about 5 minutes) at high temperature to keep them crisp without the use of holes unlike other biscuits such as shortbread.

Variations of the biscuit include a chocolate-covered single biscuit, as well as a custard cream–like variety where two biscuits sandwich a vanilla-based cream.