Australian Gourmet Traveller - (04)April 2019 (1)

p 88

Caramel

galactic bars

400 gm caster sugar

350 gm plain flour, sifted

120 gm malted-milk powder

120 gm cold butter, diced

3 eggs

2 tsp vanilla extract

50 gm dried cranberries

100 gm dark chocolate chips or

dark chocolate (65%-70%

cocoa solids), chopped

into chips

150 gm (1½ cups) Dutch-process

cocoa, sifted, for dusting

1 Preheat oven to 180°C.

Combine sugar, flour, milk

powder and a pinch of salt in a

bowl, add butter and rub in with

your fingertips until fine crumbs

form. Add eggs and vanilla, and

mix with a wooden spoon until

smooth, then add cranberries

and most of the chocolate chips,

reserving some to add to the

top of the cookies, and stir

to combine.

2 Portion dough into balls the

size of small ping-pong balls, roll

in cocoa and place onto oven

trays lined with baking paper,

leaving 5cm space between

each ball. Top with reserved

chocolate and bake, a tray at a

time, until golden (12 minutes).

Remove from oven, cool briefly,

then transfer to a wire rack to

cool completely. Cookies will

keep in an airtight container

for a week.

Inside-out chocolate cookies

MAKES ABOUT 25 COOKIES // PREP TIME 30 MINS // COOK 25 MINS

“This year I am all about the inside-out,” says Alistair Wise. “We’ve

tried multiple variations of these with skim-milk powder, Ovaltine,

even Milo, but the malted-milk powder version is the best of them.”

86 GOURMET TRAVELLER