Rose and Strawberry Malt Cookies are inspired by Dorie Greenspan’s amazing cookbook, Baking: From My Home To Yours. When I cook, I like to find inspirations in all sorts of places. Dorie Greespan’s original cookie recipe is Chocolate Malted Whopper Drops. I made some green pandan cookies a few weeks back and I thought that I could experiment and add rose paste and strawberry extracts to the the malt ball candies.
I discovered Dorie Greenspan through Pierre Herme’s work. She wrote his cookbook, Dessert by Pierre Herme. I’m a big fan of Pierre Herme, he’s the Master when it comes to patisserie (baking). If you get a chance to stop by one of his stores in Paris, I highly recommend that you do and enjoy a French macaron. Oh I miss Paris…
1. Info for Rose and Strawberry Malt Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 24
- Calories: unavailable
2. Ingredients for Rose and Strawberry Malt Cookies
- 2 eggs, at room temperature
- 3 Tbs superfine sugar, (50 g)
- 1 Tbs brown sugar
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1 3/4 cup all-purpose flour
- 1/4 cup strawberry powder
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 11 Tbs butter, at room temperature (155 g or 1 stick + 3 Tbs)
- 1 tsp rose paste, as needed (depending on how pink you want the cookies)
- 1 cup strawberry malt balls, quartered (3 oz or 85 g)
- 3/4 cup vanilla chips, coarsely chopped
3. Directions:
- Preheat the oven to 350°F. In a mixing bowl, beat the eggs with 1 tablespoon of superfine sugar for about 5 minutes. You’ll get a pale yellow foam and the texture of the egg yolk will be thicker. Add the brown sugar and vanilla and strawberry extracts. In a bowl, combine the flour, strawberry powder, salt and baking powder. Sift all the dry ingredients. Cream the butter with the remaining 2 tablespoons of superfine sugar (whisk using a standmixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Pour the rose paste. It will bring a distinct pink color to the dough. Mix well. Finish by adding the malt balls and chocolate chips. Place a silicon mat or a sheet of parchment paper on a baking sheet. Place the amount of one tablespoon of cookie dough onto the prepared baking sheet (or use a cookie scoop). Make sure to space the cookies about 2 inches apart so that they don’t touch each other as they will expand when they bake. Bake the cookies for 10-13 minutes. Remove from the oven, Let it cool down for about 10 minutes. Bon appétit!
