This malteser cookies recipe makes a lovely, light crispy biscuit with a delicious malted flavour. They are quick and easy to make and don’t need to be rolled out with a rolling pin or cut with cutters so there’s no waste.
You simply shape the soft dough into a log shape and chill until firm, then cut into small slices to bake.
The dough can be kept in the fridge for up to a week or frozen for up to three months and just cut slices as required so you can always have freshly baked biscuits on hand.
Alternatively, if you want to bake them all at once they will keep well in an airtight container for up to two weeks.
Malteser Biscuits
a light, crispy biscuit with a light malted flavour
Equipment
- 2 baking trays
Ingredients
- 225 g butter softened
- 115 g icing sugar
- 55 g malted milk powder eg Horlicks
- 340 g self raising flour
- 55 g Maltesers
Instructions
- Place the Maltesers in a plastic bag and crush finely with a rolling pin.
- Cream the butter and icing sugar together until light and smooth, then add the malted milk powder, flour and crushed Maltesers.
- Mix thoroughly until you have a smooth dough.
- Roll the dough into a log shape, approximately 5cm in diameter then wrap in silicone paper or cling film and refrigerate until firm (I usually leave it in the fridge overnight).
- When the dough has been chilled, preheat the oven to 140C and cut the dough into slices of approx 1.5cm thick and place each slice on a lined baking tray – spaced well apart as these will spread a bit during cooking.
- Bake for 15 – 20 minutes until light golden in colour and slightly firm in the centre. Allow to cool then store in an airtight container for up to two weeks.