Malted Malteser cookies
Makes: 16-18
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Malted Malteser cookies
Recipe by Leah Hyslop
The malted milk is an underrated classic - serve these malted Malteser cookies with a glass of milk for true childhood nostalgia
Makes: 16-18
Prep time: 15 minsTotal time: 
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Nutritional information (Per biscuit)
Calories
195Kcal
Fat
8gr
Saturates
5gr
Carbs
27gr
Sugars
16gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Ingredients
- 1 x 166g pouch Maltesers
- 100g soft unsalted butter
- 100g dark brown sugar
- 50g granulated sugar
- 1 tsp vanilla bean paste or extract
- 1 large egg, lightly beaten
- 170g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 60g malted milk powder, such as Ovaltine or Horlicks
Step by step
Get ahead
Best eaten on the day they’re made, but will keep for 2-3 days in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 trays with baking paper.
- Put the Maltesers into a sandwich or freezer bag and bash them a few times with a rolling pin, so you have a mix of larger broken chunks and crumbs.
- Put the butter and sugars in a large mixing bowl and beat together until fluffy. Add the vanilla and the egg, and mix well to combine.
- Sift the flour, bicarbonate of soda, salt and malted milk powder into a separate bowl to combine, then add to the other mixture, mixing until it forms a dough. Mix in the Maltesers, taking care not crush the big chunks too much.
- Roll the dough into balls, about the size of a golf ball, and place onto the lined trays. Make sure you leave a decent gap between the cookies for them to spread. Bake for 10-14 minutes. Leave to cool for 5 minutes on the trays, then transfer to a cooling rack.
