Finally! Here it is….the last word on malted cookies.
Recipe for The Second Best Malted Cookie I Ever Ate
Set oven to 350 F
2 ½ C. all purpose flour
1 ½ t. baking soda
1 ½ t. ground ginger
½ t. salt
Sift all of the above together on a parchment sheet of paper that has been cut to fit cookie sheet.
¾ C. softened butter
1 C. packed brown sugar
1/3 C. each golden syrup and malt extract
Cream above together and then add dry ingredients until all is moistened.
Shape into walnut size balls and roll in white granulated sugar to coat.
Place on parchment lined cookies sheets about 2-3 inches apart.
Bake 9 minutes, remove from oven and slam down on stove to increase cracks.
Return to oven for 6 more minutes, cool slightly on sheet and then remove to cooling racks.
Wishing you well-spent Holidays!