Go Back
2 ovaltine biscuits on a white plate
Print Recipe
5 from 1 vote

Ovaltine Cookies

These malted milk cookies are crispy, sweet, and dotted with Maltesers for an extra flavour hit. They'll have you reaching for the cookie jar over and over again!
Adapted from the recipe for Malted Milk Chocolate Cookies from 'Holiday Cookies' by Elisabet der Nederlanden (Penguin Random House, 2017).
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Servings: 30 cookies

Equipment

  • Cookie Sheet (2 if you have them)
  • Parchment Paper

Ingredients

  • 1½ cups all-purpose flour (200 grams)
  • ¼ cup Ovaltine powder (or other malted milk powder) (21 grams)
  • ⅓ cup yellow sugar (golden brown sugar), firmly packed (65 grams)
  • ⅛ cup granulated sugar (plus ½ cup for rolling later) (16 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt (or ½ teaspoon kosher salt)
  • ½ cup unsalted butter, melted (113 grams)
  • 1 egg, large
  • ½ cup Maltesers, chopped (or other malted milk balls)

Instructions

  • Note: Wait until you've made the biscuit dough before you heat your oven.
  • Measure out the flour and Ovaltine powder and pour them into a large bowl. Add the yellow sugar, ⅛ cup of granulated sugar, baking soda and salt and whisk everything together.
  • Melt the butter in a microwavable container and leave to cool for a couple of minutes.
  • Make a well in the centre of the flour mixture and pour in the cooled melted butter and the egg and using a fork, whisk until egg is lightly beaten. Then using a rubber spatula, fold the butter and eggs into the flour mix. Fold in the chopped Maltesers and leave the dough to sit on the counter while you heat the oven.
  • Place your oven racks in the middle of the oven and heat to 350°F (180°C).
  • Line the cookie sheets with parchment paper and fill a shallow bowl or plate with the remaining ½ cup of granulated sugar. Scoop out the dough in 1 tablespoon amounts and roll gently into balls. Drop the balls into the sugar and roll them around until they are coated and place each ball onto the cookie sheets. You'll want to spread the balls out as the dough spreads while it's baking. 8 balls to a cookie sheet is a good fit.
    Lightly flatten each ball with your palm and then place the cookie sheets in the oven.
    Rotate the cookies sheets halfway through the baking time. If you're baking 2 sheets at once, rotate the sheets from top to bottom rack and back to front.
  • The biscuits will take around 15 minutes to bake. Make sure to check them before the 15 minute mark as each oven is different when it comes to baking times. Look for the cookies to be light golden on top and crackled on top.
    Continue to bake the remaining dough in the same way. You should end up with around 30 biscuits.
  • Let the cookies cool on a cooling rack before serving.

Notes

Storage:  Store your biscuits in an airtight container at room temperature.  They are best if eaten within 3 days of baking.
This recipe is adapted from 'Holiday Cookies' by Elisabet der Nederlanden (Penguin Random House, 2017)