After managing to buy some malted milk powder at a knock-down price in my local Supermarket, I’m making these malted milk treats.
Just before Christmas I was shopping in the yellow sticker section of the dried goods aisle and managed to pick up 2 big refill bags of malted milk with a best before date of the end of December 2012. Really they are fine to use still as they were freeze dried and vacuum packed so I had no concerns about picking them up for €1 the pair.
Allegedly, the malted milk that I purchased is used in a large Irish diner-style chain of restaurants for their malted milkshake. Ever wanted to make one yourself at home? Simply add a couple of tablespoons to some quality partially melted vanilla ice cream.
The first thing I did with the malted milk was to include them in some food-themed gifts for Christmas.
That included some fudge cookies in a jar inspired by The Pink Whisk:
Also some malted hot chocolate inspired by a Jamie Oliver recipe from an old show of his. Both gifts went down splendidly well.
What has been a huge hit though have been my malted milk malteser cookies. Before any of the kids got into the selection boxes I had staved off 2 bags of maltesers for stirring into the cookie dough. As per usual with my cookies, the dough can be chilled in advance and baked within 3 days or frozen for up to a month before baking. This recipe makes approximately 20 large cookies which are chewy in the middle and crunchy on the outside.
- 90g Malted Milk Extract
- 90g caster sugar
- 85g butter at room temperature
- 2 medium eggs
- 200g plain flour
- 1 teaspoon of baking powder
- 1 packet Maltesers (malt balls covered in chocolate)
Preheat your oven to 200 degrees Celcius and line 2 baking trays with greaseproof baking paper.
Cream the milk extract, caster sugar and butter together until light and fluffy. Beat in the 2 eggs until fully combined then add the flour and baking powder and mix again. Finally crush the maltesers in your hands before stirring them into the cookie dough.
Using a dessert spoon, spoon the mixture directly onto the tray, leaving a lot of space between each cookie. I normally bake only 4 on each tray so you will need to rotate your trays, however it’s rare you’d bake the whole batch all at once. That is, unless your 13 year old step daughter decides to stick her fingers in each of the cookies on one tray as soon as they come out of the oven. Ahem.
Bake in the oven for between 9-12 minutes. As soon as they start to turn golden brown, remove the trays and leave the cookies on the baking paper for 10 minutes before gently moving with a spatula to a cooling rack. The cookies will keep for up to 7 days in a sealed container kept in a cool, dry location but honestly I’d refrigerate or freeze your dough and bake these cookies fresh.