The famous malted milk biscuit, first produced by Elkes Biscuits of Uttoxeter in 1924.[1] They are named after their malt flavouring and milk content.
The biscuit design varies spending on manufacturers, commonly seen designs include 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.[2]
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.[3]