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Spelt Cookies Cups with Malteser Ganache

Servings: 6 cookies

Ingredients

Cookie cups:

  • 70g (½ cup) icing sugar
  • 110g (½ cup) butter (softened)
  • 1 teaspoon vanilla extract
  • 150g (¾ cup + 3 tbsp) spelt flour - see note 1

Ganache:

  • 25g (2 tbsp + 1 tsp) milk chocolate
  • 25g (2 tbsp + 1 tsp) dark chocolate
  • 50ml (3 tbsp + 1 tsp) cream
  • 10 Maltesers (extra for decorating) - see note 2

Instructions

Cookies:

  • Pre-heat the oven to 175ºC (350ºF) and grease a muffin tin (6 holes).
  • Beat the icing sugar and butter together for several minutes until light and fluffy (I used my food processor).
  • Add the vanilla extract and beat quickly again. Add the flour and continue to work until the mixture pulls together as a dough.
  • Divide the dough into six, equal sized, pieces and then with your hands, roll them into balls. Place them in the prepared muffin tin. Push down a little, but not too much (they will spread to fill the holes).
  • Bake for 12 minutes, until the tops are just starting to turn a little brown. The cookies will be very pale, but that's perfect.
  • As soon as they come out of the oven, find something to make the holes in the cookies. I use a measuring spoon, but you could use a small glass, or anything else that is an appropriate size.
  • Press down in the middle of the cookies (making sure you don't go all the way to the bottom) and give whatever you are using a little wiggle to increase the size of the hole.
  • Allow the cookies to cool completely before attempting to take them out of the muffin tin. If you do it too soon, they will crumble.

Ganache:

  • Break the chocolate into small pieces and place in a bowl.
  • Heat the cream (either in the microwave or in a pan) and pour over the chocolate. If some of the chocolate is poking out, just push it under the cream. Leave for five minutes.
  • Gently and slowly whisk the chocolate and cream mixture together, until you are left with a glossy, runny ganache.
  • Crush the Maltesers into crumbs (I used a blender) and stir into the chocolate ganache.
  • Carefully spoon the ganache into the cookie cups. The ganache will be thicker by this point, so you can create a little mound. Finish off with a Malteser on top. Enjoy!

Notes

 
  1. You can do a straight swap with regular flour, if you prefer.
  2. If you are in the US and Maltesers are not available where you are, you can substitute with Whoppers.
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.