Horlicks cream biscuits

Our crunchy, golden biscuits are sandwiched between delicious Horlicks cream. 


Made using Horlicks Original.

Just add milk. The original malted recipe loved for more than 140 years.


  • 200g plain flour
  • 20g oats
  • 60g Horlicks Original
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 40g caster sugar
  • 100g unsalted butter, cold
  • 100g golden syrup
  • 70g cream cheese, room temp
  • 50g unsalted butter, room temp
  • 60g Horlicks Original
  • 220g icing sugar


Preheat the oven to 180°C (160°C fan oven) and line three baking trays with baking paper.

In a large bowl, combine the flour, oats, Horlicks Original, baking powder, baking soda and caster sugar. Rub in the cold, cubed butter until the mixture looks like breadcrumbs.

Add the golden syrup and using your hands bring the dough together.

Roll the dough into 40 equal balls. Each ball should be around 12-14 grams in size. Using a scale to divide the dough takes a bit longer, but will give you the prettiest same sized biscuits.

Arrange the balls on the baking tray leaving some space between them to allow spreading. Lightly press down each ball and bake for 8 minutes or until the biscuits are golden and spread out. Leave a few minutes to cool down on the baking tray then transfer to a cooling rack.

To make the filling, mix together the cream cheese, butter, Horlicks Original and icing sugar until smooth.

When the biscuits have cooled down, pipe or spoon around 1 tbsp of the filling over the centre of one biscuit, then cover it with another. Repeat until all biscuits are sandwiched. 

Top tip: Why not decorate your biscuits with icing and chopped nuts. To make the icing, whisk together 30g icing sugar and 4ml of water and drizzle over the biscuits.