Prep Time : 45 Minutes | Cook Time : 15 Minutes | Total Time : 3 Hours | Difficulty : A bit fiddly
It’s all malt, all the time around here! I’ve been working on these cookies for a while now, trying to bump up the malty flavour as much as possible. They’re pretty darn good if you ask me! I was originally intending to use cutters to cut them out but got lazy. As I was cutting the strips I realised I was essentially making homemade Pocky… You should absolutely cut them out into shapes if you wish, or even cut the strips a little narrower to get a more adorably nibbly treat! These cookies were only meant to have a little chocolate accent, but when I first tasted a baked cookie, I knew it needed something to break the sweetness and flaky sea salt came to the rescue! This is not a difficult recipe, but it does require some time to spend fiddling with cutting out the cookies and dipping them in chocolate.
Be careful not to bake these cookies too long as they can get very hard. When sprinkling with salt let the chocolate half set first so that the flakes will still be visible, and won’t dissolve into the chocolate.
Cream the butter, salt and sugar together until light and fluffy.
Add the malt syrup, vanilla and ground almonds and beat again until well combined.
Sift in the flour and baking powder. Beat on a low speed until the mixer has had enough. It will still be crumbly. Tip the dough out onto the bench.
Bring it together with your hands. It will need a bit of coaxing, especially if it’s cold.
Press the dough into a rough rectangle and chill in the fridge for at least an hour.
When you are ready to bake, heat the oven to 180C (350F). Line two cookie sheets with baking paper.
Roll the dough out into a rectangle about 5mm (a scant 1/4 inch) thick. If you are going to cut fingers rather than use cookie cutters, you can neaten the edges of your rectangle using the back of a spatula to minimise off-cuts.
Cut the dough into strips about 1/2 an inch wide, then cut the lengths down into fingers about 3 inches long. Don’t get too hung up on the length – they may be a bit longer or shorter depending on the proportions of your rectangle of dough.
Transfer the cookies to the baking sheets. They can be quite close together as they won’t spread.
Bake for 10 to 12 minutes until just turning golden at the edges. They will seem too soft when you take them out but they will become crisp as they cool.
Once the cookies are cold, chop the chocolate into pieces and put it in a microwave safe cup or jar. You want something a bit narrow rather than shallow so dipping is easier. Microwave the chocolate for 30 second bursts on 50% power until it is mostly melted. Stir the chocolate gently until the last lumps are gone.
Dip each finger somewhere between 1/3 and 1/2 of the way in the chocolate. Lay them on a wire rack or directly onto a sheet of baking paper to set. To prevent dripping or puddling while the chocolate is setting, let the excess chocolate drain off properly when you are dipping. When the chocolate is about half set, sprinkle each finger with a tiny bit of sea salt. The chocolate should have lost it’s wet look but still be tacky when you do this.
Let the chocolate set completely before storing the cookies in an air tight container, with a bit of baking paper between the layers. These cookies are majorly addictive and just like all good things in life, are perfect with a cup of tea.
Malt Finger Cookies with Chocolate + Sea Salt
Prep Time : 45 mins | Cook Time : 15 mins | Total Time : 3 hours | Difficulty : A bit fiddly | Makes : approx. 70 fingers
Crisp, malty caramelly biscuit fingers dipped in creamy milk chocolate and sprinkled with sea salt.
Ingredients:
- 9 tablespoons (125 grams) butter
- if using unsalted butter 1/2 teaspoon otherwise 1/4 teaspoon salt
- 2/3 cup (155 grams) brown sugar lightly packed
- 1/4 cup (85 grams) malt syrup (like Maltexo)
- 1 teaspoon vanilla extract
- 1/3 cup (50 grams) ground almonds
- 2 cups (280 grams) all purpose flour
- 1 teaspoon baking powder
- approx. 6 ounces (170 grams) good milk chocolate
- Flaky sea salt for sprinkling (I used Maldon Smoked)
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Standing or hand-held electric mixer
- Rolling pin
- Metal ruler or cookie cutters
- Cookie sheets lined with baking paper
Directions:
Cream the butter, salt and sugar together until light and fluffy. Add the malt syrup, vanilla and ground almonds and beat again until well combined.
Sift in the flour and baking powder. Beat on a low speed until the mixer has had enough. It will still be crumbly. Tip the dough out onto the bench. Bring it together with your hands. It will need a bit of coaxing, especially if it’s cold.
Press the dough into a rough rectangle and chill in the fridge for at least an hour.
When you are ready to bake, heat the oven to 180C (350F). Line two cookie sheets with baking paper.
Roll the dough out into a rectangle about 5mm (a scant 1/4 inch) thick. If you are going to cut fingers rather than use cookie cutters, you can neaten the edges of your rectangle using the back of a spatula to minimise off-cuts.
Cut the dough into strips about 1/2 an inch wide, then cut the lengths down into fingers about 3 inches long. Don’t get too hung up on the length – they may be a bit longer or shorter depending on the proportions of your rectangle of dough.
Transfer the cookies to the baking sheets. They can be quite close together as they won’t spread.
Bake for 10 to 12 minutes until just turning golden at the edges. They will seem too soft when you take them out but they will become crisp as they cool.
Once the cookies are cold, chop the chocolate into pieces and put it in a microwave safe cup or jar. You want something a bit narrow rather than shallow so dipping is easier. Microwave the chocolate for 30 second bursts on 50% power until it is mostly melted. Stir the chocolate gently until the last lumps are gone.
Dip each finger somewhere between 1/3 and 1/2 of the way in the chocolate. Lay them on a wire rack or directly onto a sheet of baking paper to set. To prevent dripping or puddling while the chocolate is setting, let the excess chocolate drain off properly when you are dipping. When the chocolate is about half set, sprinkle each finger with a tiny bit of sea salt. The chocolate should have lost it’s wet look but still be tacky when you do this.
Let the chocolate set completely before storing the cookies in an air tight container, with a bit of baking paper between the layers. These cookies are majorly addictive and just like all good things in life, are perfect with a cup of tea
Cook’s Notes:
- Feel free to dip these cookies in sprinkles, chopped nuts, toasted coconut or whatever takes your fancy
– These cookies stay crisp and delicious in an airtight container at room temperature for a week –
Adapted from Festive Baking.
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