Culinary Anthropologist

Malt cookies

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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.

smNordicXmas2012Anna0027.jpgRecipe from Mia Kristensen of CPH Good Food.

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

  1. Heat the oven to 175C (160C with fan).
  2. Whisk together the butter, sugar and honey until well combined.
  3. 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.
  4. Roll the dough by hand into 30 little balls, place them on a lined baking sheet and then press each one down to flatten.
  5. 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.

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