Malt & The Food Industry

Malt Cookies
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by French & Jupps

Malt Chocolate Cookies Recipe

At French & Jupps we specialise in the production of the highest quality malts, which have been used by brewers for over three hundred years. However, there is another sector where our prized malts have been as significant in providing service to a vast array of products and consumer goods, the food industry.

The use of malt within food and beverages has been prevalent for even longer than French & Jupps has existed. However, it is our range of speciality malts which have stood the test of time being used in baked goods, syrups and as sweetener in beverages, cakes, malt loaf, malt extract, malt vinegar and much more.

To share insight into how our malts are used within the food industry and artisan baking in particular, we thought it pertinent to work with one of Hertfordshire’s top experts on the subject, freelance Food Consultant Jan Fullwood.

Jan started her 35-year career after graduating in Home Economics from Bath University with a BSc (Hons) and has worked for St Ivel Ltd, Tesco PLC, the Good Housekeeping Institute and most recently as a consultant for HelloFresh recipe boxes amongst others. Jan has also worked extensively within recipe testing and writing, contributing to ‘A Taste of Eid’ and editing recipe tips for BBC Books and Mary Berry to accompany her TV series Project work for Good Hemp products.

To get proceedings underway, we provided Jan with a selection of Cara, Crystal and Roasted Barley Malts to produce a range of exclusive recipes for publishing here and on her blog. The results are superb and the flavours speak for themselves. Why not give them a try with the first from Jan’s catalogue ‘Marvellously malty chocolate cookies’.



  • 100g unsalted butter
  • 100g light brown soft sugar
  • 75g golden caster sugar
  • 1 egg
  • 1/2tsp vanilla extract
  • 25g Crystal 200 malt, finely ground
  • 25g brown malt, or roasted barley (for a darker colour and stronger flavour), finely ground
  • 200g plain flour
  • 1/2tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 100g white, milk or dark chocolate chips (or try a mixture)
  • Extra melted chocolate for drizzling (optional)


  1. Preheat your oven to 200C/180C fan/Gas 6
  2. Cream the butter and sugar until combined and soft
  3. Beat in the egg
  4. Stir in all the dry ingredients
  5. Add the chocolate and bring it all together to a soft dough
  6. Divide into 15 balls and place on a baking tray spaced evenly apart to allow them to spread
  7. Bake on the middle shelf for 10-12mins
  8. Remove from the oven and allow to cool

Best eaten warm, but will keep in an airtight container for a few days, if you can resist scoffing the lot!

For more wonderful recipes like these follow Jan Fullwood, Food Consultant on social. Instagram @janfullwood

If you’re interested in our range of malts for your business, bakery, restaurant or product manufacturing we would be delighted to speak with you.

Phone: +44 (0)1920 870015


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French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG​

Proudly Creating Perfecting Malting Since 1689