Soreen Malt Loaf Crisps

Again, not a recipe really. Buy a loaf of Soreen. Put it in the freezer. Once frozen cut it into the thinnest slices you can manage with a serated knife and lay these on a piece of greasproof paper on a baking tray. Try and do it unfrozen and you’ll see why you freeze it. Heat an oven to 100°C and place the tray in the oven. Leave for 2 hours. Voilà! Malt Loaf Crisps! Like the nut brittle, you can keep these in whole slices to have with ice cream or break it and smash it and sprinkle it over or even into your ice cream as it churns.