Today I am sharing you a unique cookie recipe. It’s unique to me as this was my first time ever using maltose!
I was shopping at Chinatown in Somerset, Ottawa and spotted jars of maltose. I grabbed one as I remembered seeing a recipe somewhere using maltose, although I did not quite remember of what exactly * lol *
For sure I couldn’t find the recipe I thought I remembered reading, but I really wanted to try using maltose.
The following recipe was using honey and/or corn syrup, and so I thought maybe I could substitute it with maltose.
Happy they turned up pretty good!
Maltose is a bit tricky to work with. If it gets too sticky to work with the maltose while using your mixer, take it out from the bowl; you can work it with your hand while kneading the batter.
Ingredients
1/2 cup (115 g) margarine
90 g smooth peanut butter
100 g maltose
1 tbsp molasses + 1/4 cup sugar
1 egg
1 1/4 cups whole wheat flour + 1/4 cup more if its needed
1 tsp baking soda
1/4 tsp cream of tartar
Topping
enough of powdered sugar mixed with allspice powder
Method
- In bowl of electric mixer, cream butter or margarine, peanut butter, molasses, sugar and maltose.
Add egg; beat well. Stir together flour, baking soda, and cream of tartar; stir into creamed mixture. Mix well. Cover and chill 1 hour.
- Use 1 level tablespoon of dough for each cookie and roll into ball.
- Place on greased baking sheet.
- Flatten lightly with floured fork.
- Bake in a preheated 350° oven for 10 to 12 minutes.
- Let cool 1 minute.
- Remove from baking sheet and cool on wire racks.
Peanut Butter and Maltose Cookies
Ingredients
- 1/2 cup 115 g margarine
- 90 g smooth peanut butter
- 100 g maltose
- 1 tbsp molasses + 1/4 cup sugar
- 1 egg
- 1 1/4 cups whole wheat flour + 1/4 cup more if its needed
- 1 tsp baking soda
- 1/4 tsp cream of tartar
Topping
- enough of powdered sugar mixed with allspice powder
Instructions
- In bowl of electric mixer, cream butter or margarine, peanut butter, molasses, sugar and maltose.
- Add egg; beat well. Stir together flour, baking soda, and cream of tartar; stir into creamed mixture. Mix well. Cover and chill 1 hour.
- Use 1 level tablespoon of dough for each cookie and roll into ball.
- Place on greased baking sheet.
- Flatten lightly with floured fork.
- Bake in a preheated 350° oven for 10 to 12 minutes.
- Let cool 1 minute.
- Remove from baking sheet and cool on wire racks.
