Spelt Cookies Cups with Malteser Ganache
Servings: 6 cookies
Ingredients
Cookie cups:
- 70g (½ cup) icing sugar
- 110g (½ cup) butter (softened)
- 1 tsp vanilla extract
- 150g (1¼ cups) 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, with 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
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can use all-purpose (plain) flour instead of spelt flour. Just do a straight swap.
- If you are in the US and Maltesers are not available where you are, you can substitute with Whoppers.
