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Posts Tagged ‘Malt’

Horlicks Doggie Cookies

December 18, 2012 4 comments

I know it’s a long long way to go before baby Crustabakes starts eating cookies. But i guess, it’s never too early to experiment! So here goes!

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There is no sugar involved in the making of these cookies. Instead it uses milk powder and Horlicks (a malted drink powder) for taste and flavour.

To further add sweetness to these otherwise rather bland cookies, we wrap chocolate chip cookies in the malted cookie dough

 

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Then, we stuck two cocoa crunch for “ears”, chocolate rice for eyes and a chocolate chip for nose.

And there it is!

Horlicks Doggie Cookies

Taken From Happy Home Baking

Ingredients:
(makes about 48 cookies)

180g butter, soften at room temperature
80g Horlicks (original flavour)
200g top flour or cake flour
25g corn flour
25g milk powder
100g chocolate chips
some chocolate rice
some Koko Krunch

Method:

  1. Pre-heat oven to 140deg C. Line baking tray with baking paper and set aside.
  2. Sieve top flour, corn flour and milk powder.
  3. Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
  4. Put in top flour, cornflour and milk powder and beat for about one minute to form dough.
  5. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.
  6. Insert two pieces of Koko Krunch to form the ‘ears’, chocolate rice for the “eyes”, and a chocolate chip in the centre for the ‘nose’.
  7. Bake at 140 deg C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.
  8. Leave to cool on wire rack before storing in an airtight container.

 

Brewer’s Blondies

April 8, 2011 9 comments

I know i am pushing my luck in posting this,

because this is my third and yet another malt/whopper treat.

Okay, you can throw your shoe at me now. I deserve it.

But in my defense, i could have just let this slide, and not blog about it. But some things are just worth the risk, and trust me, this blondie is worth that risk.

Made of only brown sugar excluding white sugar, this blondie is the very representation of the terms “moist” and “chewy”. This is the kind of fudgy, dense brownie that you think is only achievable when you add chocolate into. And i mean lots of chocolate.

But this came along, bearing all the said qualities of a perfect (at least in my opinion) brownie without any chocolate. Except for the chocolate chips of course, but that doesnt count.  

Malt powder and Whopper malted milk balls joined in for the ride. The malt taste was a little too subtle. In fact, i don’t even know if i would miss it at all if it weren’t included. However, the whoppers were fun guys, they added some crispy excitement to each bite.

But  still undisputedly, the real winner for this blondie is still the brown sugar, in all its aromatic and fragrant glory.

Anyways, like i said, i am probably risking the title of a one trick pony blog with my triple streak on Malt powders, but please make this, i am sure your judgement will change.

Brewer’s Blondies

Taken from Sweet Pea’s Kitchen

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons malted milk powder
  • 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
  • 1 3/4 cups firmly packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup toasted walnuts, chopped

Directions:

  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
  4. Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
  5. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
  6. Transfer to a wire rack and let cool for 20 minutes.

Source: Baked: New Frontiers In Baking

Categories: Brownies Tags: , , , ,

Malted Whooper Drops

April 7, 2011 12 comments

I am sorry for the back to back post on malt/whooper cookies.

But you know the thing with malt powder and humidity? They don’t react too well with each other. They form these lumpy nuggets after a while.

I guess i could have fixed it with a tight, air and water-proof cannister. But i just didn’t have spare empty ones hanging around. So please bear with me as i try to use up my box of Ovaltine.

So anyways, today’s menu is Chocolate Malted Whooper Drops.

That’s a long name, but i am sure you can figure it out.

A drop cookie with malt and cocoa powder,

and topped with chocolate chunks and whoopers.

Oh, and cocoa and malt powder?

They work! They impart such a wonderful smoky, rich flavour in these cookies. I am tempted to introduce malt and chocolate as the next dynamic duo, right next to peanut butter and chocolate.

I would describe these cookies as cakey, but since they are generously horded with an army of big, boxy chocolate chunks, it’s inevitable that each bite was accompanied by something moist and fudgy.

Who can resist to that?

My mind subconsciously reached for them as i was trying to take pictures. I think i must have eaten at least, 3, or maybe 5 or 6, cause at the end of the photoshoot, i was feeling uncannily full.

 i have also planted my chopped malted milk balls onto each individual unbaked cookie dough drops, instead of mixing them into the cookie batter. Combining them into the batter makes them disappear, and i think i much prefer them to be visible.

Chocolate Malted Whopper Drops

(Taken from Sweet Pea’s Kitchen)

Ingredients:
  • 1 3/4 cup all-purpose flour
  • 1 cup malted milk powder
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1 stick plus 3 tbsp butter (11 tablespoons), at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 2 cups (6 ounces) Whoppers, coarsely chopped
  • 6 oz. bittersweet chocolate, coarsely chopped
Directions:
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, sift together flour, malted milk powder, cocoa, baking powder, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, until thoroughly combined. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla until combined. Add half of the dry ingredients and beat at low speed just until combined. Mix in the milk, then the remaining dry ingredients, mixing until just combined. With the mixer on low, mix in the malted milk balls and chopped chocolate.
  4. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between each. Bake for 11 to 13 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.

Malted Chocolate Tart

April 6, 2011 17 comments

This tart is a cookie.

Or shall i say that this is a cookie baked in a tart pan?

A jumbo sized cookie the size of a skillet, and kicked up a notch with some malt powder.

The malt powder in the cookie is a welcoming fresh take than the usual chocolate and vanilla cookie. It gave the cookie such different depth and flavour.

And since it’s been a while since i had a malted milkshake, or malted anything, i dont think i could have put a finger on what could have brought about the familiarly comforting taste.

And the thing with malt powders, they are salted. We all love that bit of salt in our desserts don’t we? :)

These cookies are frosted with melted chocolate, and then topped with chopped malted milk balls. The malted milk balls were so delightful. They added a nice crunch to the cookie, and i really liked how it made the cookies look more interesting. I added Maraschino cherries too,  just for aesthetical pleasure.

Oh, u don’t want to overbake this. These are best when they are soft baked, just so that you can easily slice into them.

Malted Milk Cookie Tart

Taken from FoodBabbles

Ingredients

1 1/2 cups all-purpose flour

1 cup malted milk powder

1/2 cup sugar

1 teaspoon (scant) coarse kosher salt

3/4 cup unsalted butter, cut into 1-inch pieces, room temperature

3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)

1/2 cup malted milk balls, coarsely chopped

- Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.

- Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

- Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over; let stand 5 minutes to soften…

…then spread melted chocolate over hot crust in the well that forms as center sinks.

- Sprinkle malted milk balls over.

- Cool completely. Remove tart from pan; cut into wedges.

- Enjoy!

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