When I came across a recipe for malted cookies by Ruby Tandoh in the Guardian one week, there was no doubt I would have to make them. I adore anything malty, be it malt loaf, Horlicks or Maltesers. This was a recipe to be torn out and kept. Of course when it came to it, I had to change it a bit, adding wholemeal flour and chocolate were a must. I didn’t want to have egg whites floating around the place, so I used a large whole egg instead of yolks only. I also changed the quantities, 8 large biscuits or 14 small ones just didn’t seem enough, especially as I wanted to take them up to the New Forest with us on a visit to CT’s mother.
This is how I made:
Malted Choc Chip Cookies
- Creamed 150g unsalted butter with 100g vanilla sugar.
- Added a pinch of rock salt and creamed some more.
- Beat in a large egg.
- Sifted in 225g flour (half wholemeal, half white), 1½ tsp baking powder and 90g Horlicks.
- Stirred until all incorporated, then added 50g milk chocolate chips. Stirred until just combined.
- Left in cold kitchen to firm up for 20 minutes.
- Formed into 25 balls the size of a large walnut and placed on a baking tray well apart from each other. Flattened the dough slightly, then baked at 180°C for 12 minutes when the biscuits were risen and golden.
- Left to cool slightly, then removed onto a wire rack to cool completely – apart from one which I just couldn’t help sampling straight away.
Warm from the oven, these made me one very happy person. Once cooled they were crisp on the outside and soft and chewy on the inside. Maltesers in biscuit form. Comfort food exemplified. Need I say more?
I am sending these over to Laura at I’d Much Rather Bake Than … for her Biscuit Barrel event. She has chosen favourites for this month’s theme and as I’ve already mentioned malty flavours are a firm favourite of mine.
As I bookmarked this recipe the moment I saw it, I am sending this off to Bookmarked Recipes with Jac of Tinned Tomatoes.
Oh wow, these sound divine. There is something so delicious about anything malted…I can’t have it in the house. Although I think I will make an exception and try these, they sound too good. They look so lovely, too.
oooh these look lovely
Thank you Alison 🙂
Very professional looking biscuits, Choclette. I don’t think there is such a thing as a bad biscuit, but these look particularly good.
Well all I can say is, you’ve never had Ship’s Biscuits then Janice! But thank you for liking these 😉
wow – they look so uniform and perfect; I can never get my biscuits that even.
Expect I just showed the best CC 😉
LOVE malted milk so I am sure that these biscuits would go down a treat with my afternoon cuppa Choclette!
I’m sure they would Karen, thank you 🙂
This sounds really good – I love malt too.
Thanks Dannii – can’t think of any malty flavours I don’t like, although I’m not a great beer drinker.
Isn’t horlicks wonderful! Is it my imagination or is there a chocolate one too?
I’m not aware of a chocolate horlicks, but then I’ve never looked for it Fiona. I expect they’ve probably done it at some point.
They look wonderful, I bet they really tasted great!
Thanks Jac – sadly they are long gone and I feel more are needed.
I too saw this recipe in the guardian and have torn it out-always good to hear how others have got on with published recipes!
Well I did mess around with it a bit Kate – can’t help myself. But they were very moreish!
These sound and look amazing! I get quite depressed when I see malted biscuits this good, because I know they are soooo delicious (and we can’t eat them!). Darn!!!!
Oh no, does malt have gluten in it Kate?
Unfortunately yes Choclette….. It is made from Barley for the most part! So sadly that also means most beers are out too!!!
They look awesome!
Thanks Angie 🙂
These sound lovely. If “maltesers in biscuit form” doesn’t tempt anyone to make these I don’t know what will!
My thoughts exactly Jo 😉
These cookies are looking so delicious!
Thank you LL 🙂
oh hello!… malted flavour is perhaps my favourite flavour… these are divine and perfect for a rainy weekend, which i’m expecting, so do send these over quick-sharp please!… x
Yes me too Dom – well that and salted caramel and …! Sorry they all disappeared before I had a chance to send you any 🙁
These sound deliciously different and like something I would enjoy. I really ought to start baking with wholemeal flour more for added texture and flavour. And the health benefits of course!
Thanks Laura. I grew up with wholemeal flour, so I’m in the habit of using it. It’s white flour I find a bit of a novelty.
I adore malt food too but strangely can’t stand malt drinks. This will be a brilliant way to use up that tub of Horlicks that’s been in my cupboard for forever! x
Oh yes do Vohn and chocolate malt cake is a good way of using it too – recipe somewhere on the blog.
Sounds wonderful – my dad was a great lover of malt so I probably inherited it. But I have never got into horlicks – it was always milo for us (a chocolate malt milk drink) so when we had a neglected jar of horlicks recently and were not sure about what to do with it, we finally threw it out. I now wish I had had this recipe at the time
Yes Horlicks is rather tricky. I adore it, but as I don’t drink a lot of milky drinks, it tends to sit in the cupboard, go damp and then be thrown out. Keep meaning to use it more in baking as it works so well. We have milo here too, but I prefer Horlicks!
Very nice work. I love this item. Thanks.
Thank you Sunita