Jamie Oliver’s double chocolate malt cookies
One of the reasons I like Jamie Oliver so much is because his recipes seem like something I can make. They’re homey but they can be fancy too. Because I am no Gordon Ramsay – I’ll leave those recipes to The Husband.
I saw this recipe on his FoodTube channel and it looked like my kind of easy so of course I was going to try it out. And that’s a big thing baking wise for me – it has to be easy and it has to be quick. Because I have a toddler and therefore have limited time (I am also lazy and use my toddler as an excuse). The ingredients for this recipe are also things that I had in my pantry or were easy to get in stores.
What you’ll need:
How do I make these bites of deliciousness?
First you’re going to break the chocolate into bits and add the butter. If your butter isn’t soft then make sure to break them into smaller bits because they will melt easier. Put the stove on a LOW heat – chocolate melts very quickly. I used 85% because I couldn’t find 70% as recommended.
Take the chocolate off the heat and add the condensed milk. If you can’t scrape it all out that’s okay, you can eat the rest with a teaspoon later like I did.
Next add the ground almonds and Horlicks. Stir it up then add the flour.
Transfer to a bowl and chill in the fridge for no longer than 30 minutes. You need it to still be pliable when you add the yummy stuff. In the meantime, while it’s chilling heat your oven up to 170 degrees.
When that’s done add in the crushed Whispers and marshmallows (or white chocolate bits).
Work them in with your hands. It’s quite oily but that’s what makes it lekker fudgey in the the centre. Divide them into balls and press down slightly. You don’t want them too flat because then they’ll be crunchy in the middle.
Wait 12 minutes and then you will have these delicious things wafting around your house and everyone will think you’re a domestic goddess*.
In hindsight the marshmallows were not that great of an idea. I am obviously no baker otherwise I would have known this. They were just crunchy so I’d probably stick with the white chocolate. I should just listen to Jamie really.
- 50 g unsalted butter
- 200 g quality dark chocolate (70%)
- 1 x 396 g tin of condensed milk
- 25 g ground almonds
- 2 heaped teaspoons Horlicks
- 200 g self-raising flour
- 100 g Maltesers
- 50 g quality white chocolate
- Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally.
- Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks.
- Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer).
- Once cool, but still pliable, smash up the Maltesers and roughly chop the white chocolate, then mix it all together.
- Preheat the oven to 170°C/325°F/gas 3.
- Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper.
- Flatten each a little – like squashed golf balls (you can freeze them at this stage to bake another day if you like) – then bake for around 12 minutes, or until chewy in the middle and firm at the edges.
- Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
- Jamie used white chocolate but I substituted with marshmallows because I had them and why not? I also used Whispers instead of Maltesers because they were easier to come by.