Crispy cookies with a beautiful dark color and a great malty, almost coffee or chocolate-like flavour. For Christmas you could add flavorings such as 1 tsp cinnamon or mixed spices and ½ tsp grated orange zest – not New Nordic, but very tasty!
For a dessert, try layering crumbled cookies with toasted chopped nuts, whipped cream or yoghurt and fruit compote to make a trifle. Malt cookies go well with cherries, hazelnuts and a small sprinkling of licorice powder.
Recipe from Mia Kristensen of CPH Good Food. www.cphgoodfood.dk
Recipe: Malt cookies.pdf
Makes: approx. 30 small cookies
110g soft unsalted butter at room temperature
85g brown sugar
3 tbsps mild honey or golden syrup
75g wholewheat flour
75g plain white flour
2 tsps malt flour (powdered malt)
1 tsp baking powder
a pinch of flaky salt
- Heat the oven to 175C (160C with fan).
- Whisk together the butter, sugar and honey until well combined.
- Mix the rest of the ingredients in a bowl and then stir them into the butter mixture, little by little. Add up to a tablespoon of water if dough is too stiff to stir.
- Roll the dough by hand into 30 little balls, place them on a lined baking sheet and then press each one down to flatten.
- Bake for 15-20 minutes until set. Let the cookies cool on a rack before serving. They will harden and become crispy when they cool down.