Basically, if a malted milk biscuit a cookie and Malteser merged together this would be the outcome.
So, I recently found myself in the supermarket and through no fault of my own my body was drawn into all the spreads that they do. I usually just stick to the trusty Nutella but now what used to be the home aisle to the jams and chutneys has been reinvented and is joined by the likes of biscoff spread, Cadburys crunchie, Twix and many more including the reason for this new recipe Malteser teaser spread.
And then the idea to do a cookie stuffed with the Malteser teaser spread came to me. I have made Nutella stuffed cookies before and they were amazing, so I thought I would take it to a new level by using the teaser spread.
Obviously, the addition of Maltesers and milk chocolate to the cookie dough was crucial but to help give the base more of a malty taste I added a high concentration of Ovaltine.
• 1tbsp Ovaltine
• 2tbsp warm milk
• 200g unsalted butter, softened
• 200g light brown sugar
• 3tbsp golden syrup
• 300g self-raising flour
• 160g Maltesers halved
• 70g milk chocolate, chopped
• 1 100g jar of Malteser teaser spread
1. Preheat the oven to 180°C and line 3 baking trays with greaseproof paper.
2. Mix the Ovaltine and the warm milk together and leave to one side to cool slightly.
3. Then beat the butter and light brown sugar together till light and creamy.
4. Next add the golden syrup to the butter mixture and beat together.
5. Then add the Ovaltine mixture to the batter and mix together.
6. Next add half the flour to the mixture and combine.
7. Then add the chocolate and Maltesers and combine.
8. Add the remaining flour and fold to form a soft dough.
9. Then form small balls and use your thumb to make a little print into each then add a small amount of the teaser spread into each print and then place some of the dough on top to cover the teaser spread.
10. Place in the oven and bake for 12-15 minutes, remove from the oven and leave to cool on the baking tray for 5 minutes. Then transfer to a wire rack to continue to cool.