Sunday Sweet Treat: Devil’s Double Choc Malt Cookies

For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week. Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come. This week, we’re bringing you a recipe for Devil’s Double Choc Malt Cookies with Malteasers and white chocolate, courtesy of Jamie Oliver's website…                                                                                                        Ingredients: 50g unsalted butter 200g quality dark chocolate (70%) 396g condensed milk 25g ground almonds 2 heaped tsps Horlicks 200g self-raising flour 100g Malteasers 50g quality white chocolate   Method: 1. Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. 2. Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks. Sift in the flour and a pinch of sea salt. Mix together, then chill in the fridge for 20 to 30 minutes (no longer). 3. Once cool but still pliable, smash up the Malteasers and roughly chop the white chocolate. Then mix it all together. 4. Preheat the oven to 170 degrees/ 325 Fahrenheit/ gas mark 3. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper. 5. Flatten each a little and then bake for approximately 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit on the tray for 5 minutes before transferring them to a wire rack to cool.