Make Ahead Cookies
These malted milk treats have a beautiful fudgy flavour thanks to the malted milk powder that I use in the baking process. There are a couple of brand names if you’re looking to pick it up for yourself. The ones that are easiest to find in the supermarket are Ovaltine & Horlicks.
Allegedly, the malted milk that I like 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 you could do with the malted milk is to include them in some food-themed gifts for Christmas.
That includes 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 will go down splendidly well.
What will be a huge hit though have been my malted milk malteaser cookies. 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.
Ingredients Method 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 malteasers 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 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.make ahead cookies
Caitriona Redmond
I'm an Irish mother to 2 boys, born & bred in Dublin, Ireland. I like to cook simple & fresh food for the family, with the family on a budget.
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Joanna
This should come with a warning: My children may be ignored for a large chunk of the weekend because of this recipe.
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