Maltesers shortbread recipe

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Our Maltesers shortbread takes just 20 minutes to bake and use only five ingredients

Maltesers shortbread
(Image credit: Future)
Preparation Time15 mins
Cooking Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories271 Kcal14%
Saturated Fat9 g45%
Fat14 g20%
Carbohydrates32 g12%

Whip up a batch of delicious Maltesers shortbread in just 45 minutes from start to finish. The kids are going to love them.

This easy bake only has three steps in the method and requires five ingredients, many of which you likely already have in the cupboard and fridge. Maltesers add a delicious malty flavour but you could swap for chocolate chips and a couple tablespoons of Horlicks instead.


  • 100g salted butter
  • 50g golden caster sugar, plug 1tsp extra for sprinkling
  • 150g plain flour
  • 100g Maltesers, chopped

For the topping:

  • 25g dark chocolate, melted




  1. Grease a 20cm square loose-bottom cake tin. Using an electric mixer, cream the butter and sugar until light. Add the flour and Maltesers, then mix until everything starts to clump together. Press this into the tin and smooth the top, using the back of a spoon. Prick all over with a fork and sprinkle with the extra sugar.
  2. Heat the oven to 170C Fan/Gas 5 and cook for 20-25 minutes until lightly golden on top.
  3. While still warm, cut in half both ways to make 4 squares, then cut each square in half diagonally to make 8 triangles. Alternatively, cut into 10 fingers. Leave to cool in the tin, then drizzle over the melted chocolate and let it set before serving.

Top tips for making our Maltesers shortbread

If you’re using Maltesers in individual packs, gently bash them with a rolling pin before opening, to save having to chop them up.

Can I freeze Maltesers shortbread?

You can freeze the raw shortbread dough or the cooked biscuits. Both will keep well in the freezer if well-wrapped and should be stored for a couple of months. You can either shape the raw dough into a log, then slice off rounds to cook straight from the freezer as and when you need them. You will need to add a few minutes to the cooking time. 

Alternatively, slice the raw dough into portions and separate using layers of baking parchment. Defrost overnight and then cook as per the original recipe instructions. If freezing cooked biscuits, defrost overnight and gently reheat if liked or enjoy at room temperature.

Are Maltesers honeycomb or biscuit?

The centre of a Malteser is made from malt-flavoured honeycomb. Some people think the centre is made of biscuits but despite having a similar texture, it’s a honeycomb. 

What’s the difference between a Malteser and a Crunchie?

Maltesers and Crunchie bars both have a honeycomb centre. However, Maltesers has a unique malt flavour and Crunchies have a toffee honeycomb centre. Some people find the centre of a Crunchie tastes bitter and almost like burnt sugar but the milk chocolate coating balances the flavours. 

Profile picture of Jessica Ransom
Jessica Ransom

“This is such an easy recipe to make with kids. There’s only a handful of ingredients for them to measure and they will love crushing the Maltesers with a rolling pin. The only thing they really need assistance with is placing the shortbread in and out of the oven.” 

Using an electric hand mixer makes the preparation for this shortbread quick and easy.

Kenwood Hand Mixer - View at John Lewis 

Kenwood Hand Mixer - View at John Lewis 

This mixer has five-speed settings and comes with a dough hook attachment to make light work of kneading bread dough. The beaters are made from stainless steel and can be washed in the dishwasher.

You might also like our Scottish shortbread recipe. For more chocolatey treats, try these Maltesers cupcakes or explore our collection of easy tray bake recipes.  

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.

With contributions from