Monday, 4 February 2013

Choc Malt Swirl Cookies




I almost called these ‘Teaser Twirls – they combine the malt and chocolate elements of Maltesers (I think they’re called Whoppers in the US) in a cookie you see. I wanted to make quite a straightforward cookie and saw a recipe for swirl ones, where you make two doughs, then roll them up like a swiss roll, slicing them to expose the swirled dough.

I came across one recipe for chocolate and matcha (or green tea), but I had recently heard horror stories about green tea cookies, so left that well alone. I then thought why not make Malteser flavoured cookies. So I made chocolate dough and malted dough (using Horlicks). The result was a delicious cookie, that looked as good as it tasted.

Yield: 30 cookies approx.

Chocolate Dough Ingredients:
140 grams granulated sugar
40 grams cocoa powder
Pinch salt
115 grams unsalted butter, softened
1 small egg
75 grams plain flour

Malt Dough Ingredients:
55 grams granulated sugar
1 tablespoon icing sugar
Pinch of salt
1 small egg
115 grams unsalted butter, softened
75 grams plain flour
25 grams malted milk drink (such as Horlicks)

Chocolate Dough Method:
Sift together the flour, cocoa powder and salt, set aside. In the bowl of a food mixer, cream together the sugar and butter until light and creamy. Add the egg and beat until pale and slightly thickened. Add the flour mix and beat just until everything is combined and a dough has formed. Place the dough onto some cling film, wrap and place into the fridge to chill for 2 hours.

Malt Dough Method:
Similar to above, sift the four, malted milk powder and salt together. Beat the butter with the sugars, then add the egg. When combined, add the flour mix, beat until a dough has formed. Wrap the dough in clingfilm and cill for two hours.



Making the swirl:
Roll each of the doughs into two oblongs the same size – mines were 7inches by 12 inches. If the dough is too soft after rolling, place them back in the fridge to harden slightly. 



Next brush the chocolate dough with some water and place the malt dough on top , pressing down to stick them together, cut off any excess from the sides. Slowly roll the dough into a sausage shape, with the longest side facing you.. 



Wrap again in film and place back into fridge for half an hour. Preheat the oven to 160oC and line a couple of cookie sheets with greaseproof paper. Remove the dough sausage from the fridge and with a sharp knife cut into slices about ¼ thick. Place onto the cookie sheet and bake the cookies for 12 to 15 minutes, until they have turned pale golden. Allow them to cool and you have delicious Malteser inspired swirl cookies to admire and devour. Enjoy!


3 comments:

  1. I love the way these cookies look. They are lovely! I know someone who must have Horlicks every night before bed. I will have to share this recipe with them and ask if they will give me some Horlicks to make a batch!

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    Replies
    1. I hope they enjoy them as much as their nightly mug of Horlicks then! Maybe these could be a new 'night cap'!!

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  2. I love Horlicks!!! I will definitely give these a try. =)

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