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.