September 18, 2012 in Uncategorized
Okay, so usually I put my recipes in a queue and upload them in the order that I made them but I’m so excited about this one that I just can’t wait.
I get so many people who find this blog by searching “Malteser cupcakes”. Clearly, people out there love Maltesers — and guys, I really don’t blame you. They’re just delicious.
These cookies. They are good. I didn’t want to make cookies that tasted like Maltesers — I wanted these to be like the Subway Smarties cookies. My experiment worked pretty well, to be honest, as what you have here is a delicious cookie with a sudden crunch of Maltesers.
But enough talk. On with the recipe!
Ingredients (Makes about 24 large cookies)
- 225g butter
- 225g caster sugar
- A tube (170g) of condensed milk
- 250g self-raising flour
- 100g plain flour
- 230g bag of Maltesers
Preheat the oven to 180C and line a large baking tray with parchment. Put the butter and the sugar together in a large bowl and cream them together, just like you’re making a cake.
Then it’s time to add the secret ingredient — condensed milk.
Condensed milk is one of my favourite things in the world. It just tastes so good. I found the idea of using condensed milk in cookies when searching for recipes for my friend’s wedding, and those cookies were the nicest I’ve ever made. I’ll be using it in all of my cookies from now on. It helps make the cookie crispy and delicious on the outside, but gooey and gorgeous on the inside.
When you’ve stirred the milk in, you’ll end up with a very wet batter.
Pierce the bag of Maltesers with a knife several times. Then bash it with a rolling pin (pretend that the bag is something that’s really ticked you off and let rip). When they’re all broken up, tip them into your batter.
Sift in the flour and stir everything together — this is the point I started using my hands, as the dough needs to be half-stirred half-kneaded. Bring it together until you get a dough.
Take large pinches of this dough and roll them into balls. Space out evenly on a baking tray.
Bake for 13-18 minutes. If you like them crispy, go for the full 18 until they look like properly baked cookies. If you like them gooey, wait until they’ve just flattened out and just started to get a touch of golden before taking them out.
Either way, when you tap the top of the cookies they will seem fizzy, like fairy cakes feel when they’re not properly done. This is fine. Unless you burn them to a crisp, and maybe not even then, they won’t feel done.
Don’t try to move them immediately. Count to 60. Then carefully slide the cookies onto a spatula, and then leave them to cool on a baking tray. Be careful as they’re more liquid than solid at this point. Again, this is fine.
As soon as they’re cool, enjoy them with a cup of tea.
I hope you like them! If you want a more chocolatey or more malty biscuit, swop out a tablespoon of plain flour for a tablespoon of either cocoa powder or Ovaltine/Horlicks.