About 6 months ago I came across a recipe for pancakes that contained malted milk powder. Next time I made some buttermilk pancakes, I tried them with the malt powder and it's definitely a winner. So I've started adding it to pancake and waffle batters, certain muffins, and even some of my homemade bread. It's unique taste and tang is delicious and subtle. I usually substitute it for part of the sugar and flour in a recipe.
In my usual search for good recipes I was surprised to come across a recipe for Malted Cookies. I have never even heard of a malt cookie so had to try it. Apparently the original recipe is from a Martha Stewart cookie cookbook but was posted by My Baking Adventures.
I really like the way the cookies turned out. They have a unique taste and are perfect as a food pairing to coffee, tea, milk, etc. If you like nuts in a cookie this recipe would accommodate them well, but I preferred them without.
Do try them, I think you'll like them.
Ingredients and Method:
2 3/4 cups flour
1 teaspoon baking powder
1 cup malted milk powder
3/4 teaspoon salt
2 sticks of butter
4 ounces cream cheese
1 cup sugar
1 vanilla bean, split and seeds removed
3/4 teaspoon vanilla extract
Preheat oven to 350 degrees
With a mixer, combine cream cheese, butter and sugar until well blended. Add vanilla seeds, egg, and vanilla extract and mix well.
Add the flour, baking powder, salt and malted milk and mix until incorporated.
Chill dough in refrigerator for 20 minutes.
Bake for 12 - 16 minutes. You want to bake until the edges of the cookie is turning brown.