Gets your taste buds ready for these chocolatey cookie treats combined with chunks of squashed up maltesers. YUM!
Recipe sourced from https://www.everynookandcranny.net/malteaser-cookies/
115 g soft butter
125 g soft brown sugar
2 tbsp cocoa powder
3 tbsp Ovaltine
1 tsp vanilla extract
1 medium egg
200 g plain flour
1/2 tsp baking powder
2 x 37g packs of Maltesers chocolate malt ball candies
1. Beat the butter and sugar together until well creamed then beat in the cocoa, Ovaltine, vanilla and the egg.
2. Sift over the flour and baking powder then mix into the creamed butter mixture until almost fully mixed.
3. Prick a hole or two in the bags of Maltesers with a sharp knife then bash with a rolling pin (or the pestle from a mortar and pestle) until most of the chocolates are scattered, not dust and tip into the cookie dough. Continue to mix now until well dispersed.
4. Chill dough (covered with clingfilm) for at least two hours if not overnight.
5. Preheat oven to 200˚C and shape the cookie dough into cylinders using ping pong ball sized balls of dough – it will be very stiff once chilled. Place on a lined baking tray at least 2 inches apart and bake for 10 minutes. They should be dry to the touch and spring back (because of the Ovaltine) to the touch.
6. Remove from the oven and using a clean oven glove or folded up tea towel, press down on the domed cookies with the flat of your hand to flatten them to just under 1 cm thick. They will crack a little.
7. Cool completely on the baking tray before eating.