Take FIVE

With a few ingredients and tricks, these biscuits maximise flavour over effort

- JESS MEYER AND ROSE FOOKS.

MALTESER SHORTBREAD

These tasty treats add a lovely malty flavour and a chocolatey sweetness. Try not to eat them before you bake! 

SERVES 8-10

PREP 15 MINS

COOK 20-25 MINS

✣ 100g salted butter 

✣ 50g golden caster sugar, plug 1tsp extra for sprinkling

✣ 150g plain flour 

✣ 100g Maltesers, chopped

For the topping:

✣ 25g dark chocolate, melted

You will need:

✣ 20cm square loose-bottomed tin, greased

1. Using an electric mixer, cream the butter and sugar until light. Add the flour and Maltesers, then mix until everything starts to clump together. Press this into the tin and smooth the top, using the back of a spoon. Prick all over with a fork and sprinkle with the extra sugar.

2. Heat the oven to 170C Fan/Gas 5 and cook for 20-25 mins until lightly golden on top.

3. While still warm, cut in half both ways to make 4 squares, then cut in half again to make 8 triangles. Alternatively, cut into 10 fingers. Leave to cool in the tin, then drizzle over the melted chocolate and let it set before serving.

COOK’S TIP If you’re using Maltesers in individual packs, gently bash them with a rolling pin before opening, to save having to chop them up.

ALMOND MACAROONS