Malted milk cookies with pistachios
When I make biscuits, I think about standing next to mum as kid, being handed a small piece of dough to mash into whatever shape I wanted. I liked to nibble on the raw mixture but the real fun (mess) happened when making the icing.
Ingredients
150g dark chocolate
130g butter, softened
80g brown sugar
½ cup malted milk powder plus 2 tbsp
1½ cups self-rasing flour
1½ cups icing sugar
1 tbsp melted butter
2 tbsp milk
80g roasted pistachios, chopped
Method
Preheat oven to 170C. Melt the chocolate in a small bowl over some simmering water. Beat the butter and sugar until fluffy, add 1/2 cup malted milk and flour then melted chocolate. Mix gently until you have a smooth dough.
Roll into 12 balls and place on a baking tray lined with paper, leaving room for the biscuits to spread. Bake for 10 minutes then cool on the tray for 10 minutes before transferring to a wire rack to cool.
To make the icing, sift the icing sugar and 2 tablespoons malted milk powder into a bowl, add the melted butter and milk and mix well until smooth. Ice the biscuits gently and before the icing dries sprinkle chopped pistachios over them. Let icing set before eating.
TIP
If the icing gets too firm to spread easily, warm it in the microwave for 10 seconds.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/malted-milk-cookies-with-pistachios-20151027-457p4.html