Nordic malt cookies


110g soft unsalted butter at room temperature

85g brown sugar

3 tbsps mild honey or golden syrup

75g wholewheat flour

75g plain white flour

2 tsps powdered malt

1 tsp baking powder

a pinch of salt


  1. Heat the oven to 175C (160C with fan).
  2. Beat together the butter, sugar and honey until well combined.
  3. Mix the rest of the ingredients in a bowl and then stir them into the butter mixture, little by little.  Add up to a tablespoon of water if dough is too stiff to stir.
  4. Roll the dough by hand into 30 little balls, place them on a lined baking sheet and then press each one down to flatten.
  5. Bake for 15-20 minutes until set.  Let the cookies cool on a rack before serving.  They will harden and become crispy when they cool down.


Thanks for this recipe go to Mia Kristensen of CPH Good Food in Denmark, and Anna Colquhoun, the Culinary Anthropologist in London, where we hold regular New Nordic cuisine classes and also various bread-making workshops, using Shipton Mill flour!

Tags: Biscuits

Added by: Anna Colquhoun

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.