The other day I borrowed this beautiful cookies recipe book from the public library. I loved the pictures. Gave a very quaint and classic vibe. The recipes also were generally simply and required minimal amount of ingredients. It's called Indulgence Cookies: A Fine Selection of Sweet Treats.
When I saw the book, I had intentions of maybe making one or two kinds for Chinese New Year. But after looking through it at home, I found that most of the cookies were not something people would appreciate during the New Year celebrations. (They would prefer something with pineapple such as pineapple tarts, as part of the word "pineapple" in Chinese means prosperity.)
Anyway, back to the book. There were several recipes which I found intriguing. One such as this one here; malted milk and oats cookies. For many of us in Malaysia, the term 'malted milk' may not be very familiar. But in fact, it is something all of us have memories of especially during our younger days - Horlicks.
I adore malted milk. Especially the candy. I could eat packets and packets of it in a day. So, naturally this recipe turned out to be a pleasant treat for me.
Ingredients
125g self-raising flour
100g rolled oats
170g caster sugar
40g malted milk powder
65g desiccated coconut (I did not add this)
2 tablespoons honey
150g unsalted butter
1 tablespoon hot water
1. Preheat oven to 180 celsius.
2. Sift flour in a large bowl and add the oats, sugar, milk powder and coconut (if using). Mix together and make a well in the centre.
3. Place the honey, butter and 1 tablespoon hot water in a saucepan.
4. Stir over low heat until butter has melted.
5. Pour mixture into the well of dry ingredients and stir until a soft dough forms.
6. Shape dough into balls and place well apart on the prepared trays, flatten the balls slightly.
7. Bake for 10-12 minutes or until golden brown around the edges.
