Horlicks cookies
Buttery cookies with a rich malted milk flavour!
Ingredients
- 115 grams or 1/2 cup salted butter at room temperature
- 125 grams or 1 cup all purpose flour
- 60 grams or 1/3 cup granulated sugar
- 40 grams or 5 tablespoons Horlicks I used plain
Instructions
- Preheat your oven to 160 C or 325 F. Line a cookie sheet with parchment or grease well.
- Whisk together the horlicks and flour. Keep aside.
- Using an electric mixer or wooden spoon , beat the butter and sugar until light and fluffy.
- Add the flour- horlicks mixture and beat until a soft dough forms.
- Make balls of one teaspoonful of dough and place 2 inches apart on your prepared sheet.
- Using a fork , press down to flatten slightly and give the ridged pattern. Or just press down with your finger.
- Bake at 160 C / 325 F for 12-15 minutes until browning on the edges. They will still be soft to touch .
- Cool on pan for 5 minutes and then completely on a wire rack.
Notes
This recipe makes about 30 small cookies.
The cookies spread a bit so leave enough space between them.
If your dough is too soft , you can chill the dough for 20-30 minutes. When you use chilled dough, the pattern on top remains more prominent.
The longer your bake them , the browner they get and more crispier.
The cookies spread a bit so leave enough space between them.
If your dough is too soft , you can chill the dough for 20-30 minutes. When you use chilled dough, the pattern on top remains more prominent.
The longer your bake them , the browner they get and more crispier.