Right people! These cookies have got people through writing dissertations, break ups, hangovers and other general life problems. What I looove about these cookies is just how quickly they take to make! CAUTION ⚠ *THESE COOKIES ARE HIGHLY ADDICTIVE *
225g self-raising flour
125g butter (I used stork)
100g light brown soft sugar
125g caster sugar
1/2 tsp salt
240g of crush Maltesers
1 tsp of Vanilla Extract
Large mixing bowl
Small pyrex bowl
Wire cooling rack
- Preheat the oven to 180c, and put your pre-crushed maltesers in the freezer. In a small pyrex bowl place your self-raising flour in the oven.
- Cream butter and sugars in a large mixing bowl (easiest way to do it is with a fork!), once the butter has been creamed stir in the egg and vanilla.
- Remove the self-raising flour from the oven and sift in the flour to the mixing bowl. Sprinkle in the salt and stir with a wooden spoon. You will reach a point when the mixture becomes more dough like, if you see any ingredients that haven’t been mixed use your hands to mix them together.
- Take out the maltesers from the freezer and crush them into small pieces with a rolling pin. Mix the crushed maltesers to your cookie dough.
- Once you have added in the maltesers , roll your dough into walnut size balls. Repeat this until all your dough is in a ball shape.
- Place the ungreased baking paper onto a baking tray. Now there are two times to leave these in the oven for, if you want the true Millie’s cookie style leave in the oven for 8 minutes. They will be really doughy and extremely yummy (this is my favourite way to bake them!). Or you can bake for 10 mins or until they are just golden.
- Take your cookies out of the oven, and leave them on the baking tray to harden for 5 minutes then transfer to a wire cooling rack. Once the cookies have cooled you can cut them into different shapes with cookie cutters. Or if you want the more professional not homemade look use a small tumbler glass!
These cookies are best served warm, as the maltesers will be chewy! Enjoy 🙂