These scrummy cookies are a wave of nostalgia thanks to the malted milk flavour. With a crisp edge and a gooey middle, you'll be coming back for more than just one.
Prep time: 20 mins
Bake time: 10 mins
Total time: 30 mins
Ingredients:
170g Risen Super White Spelt Flour
100g soft unsalted butter
100g dark brown sugar
50g caster sugar
1 egg
160g Maltesers
60g malted milk powder (like Horlicks)
1/2 tsp bicarbonate of soda
1tsp vanilla extract
pinch of salt
Method:
Preheat the oven to 180°C and line 3 trays with baking paper.
Put the Maltesers into a sandwich or freezer bag and bash them a few times with a rolling pin, so you have a mix of larger broken chunks and crumbs.
Mix the butter and sugars in a large mixing bowl and beat together until fluffy. Add the vanilla and the egg, and mix well to combine.
Add the flour, bicarbonate of soda, salt and malted milk powder into a separate bowl and combine. Then sift into the butter, sugar and egg mixture, mixing until it forms a dough. Mix in the Maltesers, taking care not crush the big chunks too much.
Roll the dough into golf ball-sized balls and place onto the lined trays. Make sure you leave a decent gap between the cookies for them to spread. Bake for 10-12 minutes.