by Kate | Aug 21, 2019 |
Maltabella (malted sorghum) gives these chewy chocolate chip cookies a malty nuttiness and dense texture which makes them my best chocolate chip cookie of all time!
MALTABELLA CHOCOLATE CHIP COOKIES
Was I the only child in South Africa who was convinced/brain-washed into believing that maltabella was chocolate porridge? It never quite occurred to me that despite its deep brown colour, it didn’t really taste like chocolate at all! Luckily the lashings of butter and a sprinkling of brown sugar made up for any disappointment and so I grew to love this winter morning ritual. Maltabella is most definitely the taste of my childhood and probably most of South Africa’s!
Maltabella is nothing more than malted sorghum so if it’s not as close to your heart as it is for me, feel free to swop it for any malt – like malted barley or malted wheat.
While the rest of the world has only just discovered sorghum as a ‘superfood’, here in South Africa, it’s been an integral part of our cuisine and culture for ages so I love to champion it in anything I can – including dessert, of course! Last year, I took another South African favourite, the buttermilk rusk and added maltabella to make these moreish Maltabella Rusks which are heavenly with a cup of rooibos! Have you tried baking with maltabella yet? If not, give my chocolate chip cookies a try!
Maltabella Chocolate Chip Cookies
2019-08-21 17:32:56
Yields 24
My ultimate chocolate chip cookie with a South African childhood twist to it - malted sorghum flour, which gives it a delicious nuttiness.
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 200g salted butter (or margarine), softened
- 340g light demerara sugar (I used Natura Sugars)
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 250g cake flour
- 230g maltabella (malted sorghum) or malt flour
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 250g The Kate Tin Dark Baking Chocolate, chopped into chunks
- Preheat oven to 180°C (or 160°C fan-forced).
- Line two cookie sheets with non-stick baking paper.
- Melt the butter over a low heat and simmer until it reaches a golden brown colour and starts to smell nutty – about 5 minutes.
- Quickly remove the brown butter from the heat and pour into a bowl.
- Refrigerate until the butter has set but is still soft.
- Place the soft brown butter and the sugar in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light.
- Add the vanilla, milk and egg.
- Add the flour, maltabella, baking powder, bicarbonate of soda and chopped chocolate and mix to combine.
- Drop tablespoonfuls of the cookie batter onto the prepared baking trays, leaving enough room for spreading.
- Bake for 15-16 minutes or until the edges of the cookies are golden brown but the centre should still be moist.
- If you can't find malted sorghum, you can substitute with any malted flour (barley or wheat) or simply substitute with 100g cake flour.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
by Kate | Jun 8, 2018 |
These Maltabella rusks are a twist on my mother’s famous buttermilk rusks – perfect with a cup of tea!
Question: if winter arrives and you haven’t baked a batch of buttermilk rusks, is it really winter at all? I don’t think I can ever remember a winter that didn’t start with my mother making buttermilk rusks. It happened like clockwork and it was (and still is) the only time I ever eat rusks. There’s nothing like a steaming cup of sweet rooibos tea with a buttermilk rusk.
My childhood also featured steaming bowls of maltabella porridge during winter with dollops of butter and a sprinkling of sugar. So when I combined both winter morning favourites, I got… Maltabella rusks!
In case you’re not sure what maltabella is, it’s a porridge made from malted sorghum flour. It’s creamy, toasty and comforting like a warm hug. It’s really quite odd that we don’t eat more sorghum in South Africa. It has been cultivated and eaten in Africa for far longer than maize has – Sorghum is our very own South African superfood. It’s a pity it doesn’t get as good of a PR job as quinoa or freekeh because nutrient-wise, it’s loaded with good stuff and is high in protein. It’s also gluten-free, a lot cheaper than any of the other ‘fancy’ Instagram-famous grains, and it hasn’t travelled halfway around the world (sustainable too – tick!). So why is it so hard to find sorghum grain on supermarket shelves? You can’t. You can only find Maltabella porridge. So. Friggin. Weird.
Something else that’s really weird is the fact that amasi or maas is often a lot cheaper than buttermilk. Did you know that it amasi is exactly the same as buttermilk? It’s simply labelled/branded differently. As far as using it in recipes goes, the two are completely interchangeable. Odd, right? What’s not odd though, is the maltabella in these rusks. It makes them super crunchy, gives the rusks a slightly malty flavour and bumps up the nutritional value quite a lot. They are my new favourite breakfast – dunked in cup after cup of milky, sweet rooibos tea!
Do you enjoy Maltabella as much as I do?
Maltabella Rusks
2018-06-04 15:16:17
Yields 36
These Maltabella Rusks are a variation on a South African bake, buttermilk rusks - except I've added two more local twists - Amasi and Maltabella porridge
4957 calories
645 g
951 g
228 g
88 g
139 g
1608 g
2548 g
262 g
8 g
72 g
Amount Per Serving
Calories 4957
Calories from Fat 2002
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 60g
Total Carbohydrates 645g
215%
Sugars 262g
Protein 88g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 240g soft brown sugar
- 2 large eggs, at room temperature
- 500ml amasi or buttermilk
- 500g self-raising flour
- 500g maltabella (I used the quick-cook version)
- 250g salted butter or margarine, softened
- Preheat the oven to 180 degrees celcius (160 if you’re using a fan-forced oven). Grease 2 x standard loaf tins.
- Whisk the sugar and eggs until light and creamy. Add the amasi or buttermilk. Sift the flour and Maltabella into a large separate bowl and rub in the butter or margarine.
- Add the buttermilk mixture and mix to form a sticky dough. Pinch off golf-ball-sized pieces of dough, roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Bake for 50 minutes - 1 hour or until golden and a skewer inserted comes out clean. Allow to cool completely.
- Break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. Store the rusks in an airtight container.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
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