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Step 1: Ingredients
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Ovaltine or other malted milk powder with some cocoa
115g unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 ½ cup malteasers/whoppers, very roughly chopped (I used a 135g sharing pouch of malteasers)
Cream together the butter and sugars for a few minutes, until the colour has lightened and like a milky coffee. (about 3 minutes with an electric whisk should do it).
Now add the flour, ovaltine, salt and baking powder. Beat everything together well for a few seconds. There's no need to beat it for very long.
Stir through your roughly chopped malteasers or whoppers with a spoon or spatula. then dollop tablespoons of the mixture on to the baking sheets. Make sure you leave plenty of space between each cookie as these spread out a lot.
Remove from the oven and allow the cookies to cool on the tray before moving them. They will be very soft and hot so give them at least 15 minutes or half an hour before you try to move them.