Malteser Cookies

These Malteser Cookies are so moreish, it’s a good thing I made them in a week I had 3 fast days so I was forced to slow my troughing of them, as soon as they cooled sufficiently on the cookie tray. The key is chilling the dough sufficiently for the butter to solidify and I’ve found two hours is the minimum that will do.

Plus when you bake them, I take them to the just baked point in the oven, then leave on the baking tray which you pop on a rack to cool fully. This allows the gooey middle to firm up by finishing up cooking on the still warm baking tray. The Ovaltine powder (a mix of powdered barley malt, milk and cocoa) that gives a little spring to their step which is unusual in a cookie but it does offer that unmistakable Malteaser flavour to the dough itself.

I much prefer Ovaltine to Horlicks but you can substitute that if you wish

Ingredients

Ingredients

1. 1/2 cups soft butter
2. 1/2 cups soft brown sugar
3. 2 tbsp cocoa powder
4. 3 tbsp Ovaltine
5. 1 tsp vanilla extract
6. 1 medium egg
7. 1 & 2/3 cups plain flour
8. 1/2 tsp baking powder
9. 2 x 37g packs of Maltesers chocolate malt ball candies

Instructions

1. Beat the butter and sugar together until well creamed then beat in the cocoa, Ovaltine, vanilla and the egg.
2. Sift over the flour and baking powder then mix into the creamed butter mixture until almost fully mixed.
3. Prick a hole or two in the bags of Maltesers with a sharp knife then bash with a rolling pin (or the pestle from a mortar and pestle) until most of the chocolates are scattered, not dust and tip into the cookie dough. Continue to mix now until well dispersed.
4. Chill dough (covered with clingfilm) for at least two hours if not overnight.
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for full recipes :  www.everynookandcranny.net

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