Maltesers Cookies

I'm not one to blow my own trumpet but I think I have mastered the art of creating a soft gooey cookie, that just melts in your mouth. It's taken a few attempts, but I have created two other cookies using the same recipe and technique on Little House Kitchen and everyone seems to love them! Not only does the recipe make enough to fill a medium sized biscuit tin, which in my eyes is rather important, it also makes a soft cookie and to me that is the best kind.

With Christmas approaching fast, it's time to start thinking about gifts. These Maltesers cookies would make a great gift for a loved one, especially if you want to give a homemade personal gift this year. Or, if you fancy giving a variety of cookies, check out my raspberry and white chocolate cookies or my Ferrero Rocher cookies.

Maltesers Cookies 
(Makes 22) 

125g Butter
225g Caster Sugar
1 Egg
1 Tsp Vanilla Extract
300g Self - Raising Flour
1/2 Tsp Salt
120g Maltesers


Put the Maltesers in a bag and place in the freezer. Once frozen, place the Maltesers into a food processor and blitz into small chunks. Place them back in the freezer until needed.

Preheat the oven to 180 degrees C, Gas mark 4. Line a large baking tray with grease proof paper.

Cream together the butter the sugar until light and fluffy. Add in the egg and vanilla extract and whisk together. Sift in the flour, salt and half of the frozen Maltesers pieces and mix together until well incorporated and stiff.

Roll into small balls, just a little smaller than a golf ball and place on the tray. Then take the rest of the frozen Maltesers pieces and sprinkle a small amount over each cookie, patting them down in place.

Make sure that you leave two inches between each cookie as they will spread when cooking. You will also need to do this in two batches.

Place in the oven for 9 minutes to achieve gooey, soft perfection. Once cooked leave in the tray for two minutes and then transfer onto a cooling rack.