Malted milk cookies with pistachios. Photo: Marcel Aucar
When I make biscuits, I think about standing next to mum as kid, being handed a small piece of dough to mash into whatever shape I wanted. I liked to nibble on the raw mixture but the real fun (mess) happened when making the icing.
These baked goodies are based on old tried-and-trusted recipes, which you can make your own by adding your favourite ingredients to the classic base of butter, flour and sugar. I like using coconut sugar, raw cocoa nibs, coconut fat instead of butter and puffed quinoa. I also find citrus zest makes chocolate treats irresistible and I can't go past toasted nuts of any kind.
Malted milk powder is available from most supermarkets, usually found next to the Milo. It's fantastic for this icing but I have also used it in an ice cream parfait that was a knockout. Coconut sugar is sold at health food shops and in supermarket health sections.
Malted milk cookies with pistachios
150g dark chocolate
130g butter, softened
80g brown sugar
½ cup malted milk powder plus 2 tbsp
1½ cups self-rasing flour
1½ cups icing sugar
1 tbsp melted butter
2 tbsp milk
80g roasted pistachios, chopped
Preheat oven to 170C. Melt the chocolate in a small bowl over some simmering water. Beat the butter and sugar until fluffy, add 1/2 cup malted milk and flour then melted chocolate. Mix gently until you have a smooth dough. Roll into 12 balls and place on a baking tray lined with paper, leaving room for the biscuits to spread. Bake for 10 minutes then cool on the tray for 10 minutes before transferring to a wire rack to cool. To make the icing, sift the icing sugar and 2 tablespoons malted milk powder into a bowl, add the melted butter and milk and mix well until smooth. Ice the biscuits gently and before the icing dries sprinkle chopped pistachios over them. Let icing set before eating.