Have you been missing the malt flavour of your favourite Malt-O-Milk? Try our Gluten Free Maca Milk Biscuit Recipe with all the superfood goodness of Maca Powder with the warm malt and caramel flavours.

Makes 4 Dozen

Ingredients

225g / 1½ cups Anything But Ordinary Plain Flour

25g / ¼ cup coconut milk powder

1¼ teaspoons baking powder

⅛ teaspoon salt

60g / ¼ cup soft butter

60g / ¼ cup almond butter

100g / ⅔ cup sieved rapadura sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon rice malt syrup

1 tablespoon coconut syrup

2 tablespoons maca powder

Method

Sieve the Anything But Ordinary Plain Flour, Coconut Milk Powder, baking powder and salt together. Beat the butter, almond butter and rapadura sugar together until light and creamy, approx 3-4 minutes. Add the egg, vanilla, rice malt syrup, coconut syrup and maca powder and beat til smooth. Add the sieved flour mix and beat on low until all the flour is incorporated.

The mix will be quite soft. Flour your hands and tip out the dough on a floured bench, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a thick square. Wrap in plastic and rest in the fridge for 1-2 hours or overnight.

Preheat oven to 150 degrees Celsius. Line two cookie trays with baking paper and cut two large pieces of baking paper for rolling out the dough.

Remove dough from the fridge, cut it in half and place one half onto one of the large pieces of baking paper that has been lightly floured. Top with the second piece of lightly floured baking paper and roll to a large square less than 6mm/¼inch thick.

This process will involve peeling off the top paper regularly and smoothing some flour on the dough and paper as well as flipping the dough over (using a tray) and doing the same with that piece of paper and side of dough. If this isn’t done the paper will stick and tear the dough and ruin the cookie shapes. Only use enough flour to prevent sticking as too much will change the texture of the cookie. If at any time the dough seems too soft or warm to roll (depending on room temperature) then wrap and put back in the fridge to harden.

Using a crinkle edge cookie cutter wheel , cut as many 3cm strips of dough that fit. One piece of dough should be able to roll out to approx 22-25cm x 28-30cm. Turn the paper so the strips are now running left to right and cut 6.5cm strips. If you have a stamp of an “m”, use it twice on each rectangle for Maca Milk. Remove any edges and carefully lift these 3 x 6.5cm rectangles with a metal spatula onto the prepared cookie tray.

If the dough is too warm and not keeping its shape when lifting, put the lot into the fridge to firm up and then transfer the shapes to the cookie tray. They can be placed close together as they don’t spread.

Put the cookies on the tray in the fridge while repeating this with the second half of dough. Once both halves have been cut collect all the scraps of dough and repeat the process. Leave the trays of cookies in the fridge for 15-20 minutes before baking.

Bake for 20 minutes, turning the trays halfway through cooking. They will become crisper on cooling. Cool on the trays.

Store in an airtight container for up to 2 weeks and enjoy with a cup of tea or a cold glass of milk.

You Might Also Like THESE BAKING RECIPES