When was the last time that you had some Ovaltine? Well I can tell you, for me, it had been ages, years, perhaps even decades. As I get older, I am just not much of a milk drinker, and yes, I know about calcium, bone density, etc. But… I don’t drink much milk, and that means I have rather forgotten about malted milk powders, or other items that you mix into milk. Shame on me. I had forgotten about one of the most delicious aspects of being a child. That is until, while glancing through Donna Hay’s Modern Classics 2, I stumbled upon her recipe for Malted Oat and Raisin Biscuits.
I ran out to buy a jar of Ovaltine, and the memories came flooding back. In elementary school, my best friend was a classmate named Julie. We had the sort of pure friendship that only exists between children. No petty jealousies, never a cruel word, and no ulterior motives (kind of makes you long for those days, doesn’t it?). Together we would play for hours: veterinary clinic with her stuffed animals, browsing through her mother’s closet, or playing Frogger on her ancient Mac Classic (am I dating myself?). One day we found an old silver-plated tea service, in her linen closet. We cleaned and polished it, and Julie not being a big fan of tea, offered hot cocoa, made with Ovaltine, as the contents of the tea pot. This was the last time I remember consuming that chocolatey, rich beverage.

So when I saw this recipe, enriched with malted milk powder, I knew it was for me. By American standards, where a biscuit differs from a cookie in taste and texture, these were aptly named. Crisp, and on the thinner side, these biscuits had a pleasing texture from the addition of oats. And the malted milk powder added a richness and depth of flavor that can’t be achieved by plain flour alone.

If you are anything like me, and are a lover of dessert items for breakfast (pie, for example is an early morning dream!), these biscuits are ideal. Not overly sweet, with a little bit of fruit from the raisins, some whole grains from the oats, and an awful lotta’ carbohydrates from the biscuit itself, they made for a well-balanced breakfast. If you would like a little treat in the morning, or anytime for that matter, try ‘em.

Malted Oat and Raisin Biscuits
from Modern Classics 2

Makes 15-20 biscuits

1/2 cup brown sugar
1/4 cup sugar
4 oz. softened butter
1 egg
1/2 cup malted milk powder
1 1/4 cup flour
1/4 teaspoon baking soda
1/2 cup rolled oats
3/4 cup raisins

Preheat oven to 325 degrees.

Beat the sugars, egg, and butter until light and creamy. Add the rest of ingredients, stirring to combine.

Place by flattened spoonfuls on a baking tray, lined with nonstick paper. Bake for 18-20 minutes, until golden brown.