Chocolate Malt Sandwiches
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Sugar2 tbsps
Malted Milk (powder)1 tsp
Baking Soda1 tsp
Vanilla Extract1 cup
Heavy CreamDirections:
1
Make the cookies: Preheat the oven to 325 degrees F
2
Line 2 baking sheets with parchment paper
3
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl
4
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes
5
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round
6
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes
7
Roll out the dough between the parchment sheets to 1/4 inch thick
8
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters
9
Reroll the scraps and repeat
10
(Refrigerate the dough if it gets too soft
11
) Place the cookies 1 inch apart on the prepared baking sheets
12
Bake until the cookies are set and no longer shiny, 8 to 10 minutes
13
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely
14
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl
15
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth
16
Refrigerate until cold, about 25 minutes
17
Beat with a mixer until thick and spreadable, about 1 minute
18
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies
19
Dust with cocoa powder, if desired
20
Store in the refrigerator up to 5 days
21
Photograph by Steve Giralt