Malteser Cookies
Chewy, lightly crisp Malteser Cookies packed with chopped Maltesers, a little extra malt and finished with flaky sea salt for the perfect sweet-salty bite.
Ingredients
- 170 grams unsalted butter, softened
- 125 grams brown sugar
- 70 grams caster sugar
- 30 grams liquid malt extract (about 1 1/2 tbsp)
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 240 grams plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 130 grams maltesers, roughly chopped
- flaky sea salt to finish
Instructions
- Beat the butter and sugars for about 2 minutes until creamy and slightly lighter.
- Beat in the egg, yolk and vanilla until combined. Add malt extract and mix until combined.
- Whisk together the flour, bicarbonate of soda, baking powder and salt.
- Add to the butter mixture and mix just until almost combined. Fold through the chopped Maltesers.
- Portion into 60–65g balls and refrigerate for 30–45 minutes.
- Heat oven to 175°C fan / 190°C conventional and line baking trays. Space the cookies well apart and bake for 10–12 minutes.
- Finish with a little flaky salt and leave on the tray for 8–10 minutes before transferring to a rack.