Frank Camorra's malted milk cookies with pistachios


Frank Camorra

Malted milk cookies with pistachios.

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.

Makes 12