Malteser Cookies

September 18, 2012 in Baking, Butter, Condensed Milk, Cookie, Flour, Snacks, Sugar, Sweet, Tea Time Treats by Amy


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.


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.


 

Malteser Cookies
Yields 24
All the deliciousness of Maltesers in a wonderful, chewy cookie package
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Ingredients
  1. 225g butter
  2. 225g caster sugar
  3. A tube (170g) of condensed milk
  4. 250g self-raising flour
  5. 100g plain flour
  6. 230g bag of Maltesers
Instructions
  1. 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
  2. Stir in the condensed milk — you'll end up with a very wet batter
  3. Pierce the bag of Maltesers with a knife several times and then bash it with a rolling pin. When they're all broken up, open the bag and tip them into your batter
  4. Sift in the flour and stir everything together until you get a dough.
  5. Take large pinches of this dough and roll them into balls. Space out evenly on a baking tray
  6. 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. 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
  7. Remove from the oven and count to 60. 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
  8. Leave to solidify, then enjoy
Notes
  1. After you've added the flour, using your hands to half-knead the dough will ensure it's smooth and evenly mixed
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