Yields16 Servings
 175 g Maltesers
 100 g dark brown sugar
 50 g granulated sugar
 1 tsp vanilla extract
 1 large egg, lightly beaten
 170 g plain flour
 ½ tsp bicarbonate of soda
 ¼ tsp fine sea salt
 60 g Horlicks

- Preheat the oven to 180C/Gas4; line 2 trays with baking paper


- Put the Maltesers into a plastic 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 egg and mix well to combine


- Sift the flour, bicarbonate of soda, salt and Horlicks 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 to crush the big chunks too much


- Roll the dough into balls, about the size of a golf ball and place onto the line trays; make sure to leave a big 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

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