Food recipes
Chocolate Malt Sandwiches
Chocolate Malt Sandwiches Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking...
Chocolate Malt Sandwiches
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
salt, table
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vanilla extract
cream, fluid, heavy whipping
Directions:
Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
Roll out the dough between the parchment sheets to 1/4 inch thick.
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.
Reroll the scraps and repeat.
(Refrigerate the dough if it gets too soft.)
Place the cookies 1 inch apart on the prepared baking sheets.
Bake until the cookies are set and no longer shiny, 8 to 10 minutes.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.
Refrigerate until cold, about 25 minutes.
Beat with a mixer until thick and spreadable, about 1 minute.
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.
Dust with cocoa powder, if desired.
Store in the refrigerator up to 5 days.
Photograph by Steve Giralt
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
salt, table
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vanilla extract
cream, fluid, heavy whipping
Directions:
Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
Roll out the dough between the parchment sheets to 1/4 inch thick.
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.
Reroll the scraps and repeat.
(Refrigerate the dough if it gets too soft.)
Place the cookies 1 inch apart on the prepared baking sheets.
Bake until the cookies are set and no longer shiny, 8 to 10 minutes.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.
Refrigerate until cold, about 25 minutes.
Beat with a mixer until thick and spreadable, about 1 minute.
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.
Dust with cocoa powder, if desired.
Store in the refrigerator up to 5 days.
Photograph by Steve Giralt