Choc Malt Shortbread Cookies

Choc Malt Shortbread Cookies

Quick and easy recipe that puts a delicious twist to traditional shortbread. So easy in fact that these were made by a completely unsupervised Miss 13…

This recipe is a variation of a basic shortbread recipe found on as written by Gemma Stafford


1 cup butter/margarine
1/2 cup castor sugar
2 cups plain flour
Generous handful of ​MALTESERS®

Prep time: 10 mins
Prep time if you’re easily distracted like Miss 13: 45 mins


  • Cream Butter and Sugar using an electric mixer
  • Add flour and mix to a dough
  • Turn dough out onto a floured board and knead gently to ensure flour and butter/sugar is combined (if you’re Miss 13, you might also like to play with it at this point as if it were play dough, HA!)
  • Crush the MALTESERS® however you like – we have a mortar and pestle that is quite fun to play with, or put MALTESERS® into a ziplock bag and give it a love-tap with a wooden rolling pin. Crush well but don’t worry about slightly larger pieces – they are delicious in the final product!
  • Knead the crushed MALTESERS® into the dough and roll up into a log shape that’s roughly 5cm diameter. Wrap in cling wrap and leave in fridge for about 30 minutes, or until you remember you left it in the fridge.
  • Cut dough log into slices about 1cm thick and lay flat onto a baking paper lined oven tray. (If you grew up in my era, you would totally press the top with a fork at this point am I right?!)
  • Bake at 180° for approx 16 mins or until golden brown.
  • The original shortbread recipe tells you to leave cookies to cool on a rack…but these were so good that they honestly didn’t last that long!

This recipe could easily be adapted for all kind of chocolate varieties, such as Peanut M&M’s or choc-honeycomb perhaps!

If you have any leftovers, store in a cool place for up to 3 days in an airtight container. We live close to the fires of hell (at least that’s how it feels in North Queensland) so we’d keep these in the fridge.

Next PostRead more articles

Leave a Reply