Check out our Choc Malt Cookies. So good!
Choc Malt Cookie Recipe
Prep Time: 20 minutes Cook Time: 15 minutes
½ cup white sugar
1 teaspoon salt
1 ¼ cups plain flour
¾ cup brown sugar
½ cup melted butter
1 teaspoon vanilla extract
½ teaspoon baking soda
220 grams Maltesers
Preheat the oven to 180 degrees Celsius
In a large bowl whisk together both sugars, salt and butter until there are no lumps.
Whisk in the egg and vanilla extract
Sift in the flour and baking soda and then fold the mixture with a spatula (be careful not to overmix).
Carefully crush the Maltesers and then fold them into the mixture.
Spoon the dough onto a lined baking sheet leaving about 10cm between the cookies so that they are able to spread evenly.
Bake for 12-15 minutes, until edges have started to brown slightly.
Cool completely before serving.
Tip: If you want to add a more toffee like flavour to the cookies than chill the dough for at least 1 hour before baking.
Oreo Hedgehog Slice
Prep: approx 25 minutes
½ cup desiccated coconut
2 tablespoons cocoa
150g dark chocolate
100g unsalted butter
295g condensed milk
200g dark chocolate
50g unsalted butter
In a small saucepan, heat chocolate, butter and condensed milk over low heat for five minute or until the mixture has melted. set aside.
Carefully crush the Oreo biscuits and place in a large bowl with the coconut and cocoa.
Add the melted chocolate mixture to the dry mixture and mix until well combined.
Place into prepared tin and press firmly. Refrigerate for at least 30 minutes.
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly for 5-8 minutes or until the chocolate and butter have melted and combined.
Pour chocolate mixture of the hedgehog and chill in fridge for at least 1 hour.
Cut into squares and serve