Maltabella cookies

Maltabella cookies

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  • Makes 20
  • Easy
  • 35 minutes, plus 1 hour’s chilling time
  • 25 minutes


  • 200 g Maltabella
  • 180 g butter
  • 200 g castor sugar
  • 85 g flour
  • a pinch salt
  • 2 large free-range eggs
  • For the peanut butter caramel:
  • 60 g smooth peanut butter
  • ½ cup Caramel Treat
  • ¼ cup cream

Cooking Instructions

1. Using a food processor, combine the Maltabella with the butter, sugar, flour and salt and pulse until the mixture is crumbly. Add the eggs and mix until just combined. Be careful not to overmix.

2. Roll out the dough into a sausage shape, cover tightly with clingwrap and chill for an hour, or until firm enough to cut.

3. Preheat the oven to 180°C. Line 2 baking sheets with baking paper. Without unwrapping the dough, slice it to your desired thickness using a sharp knife. Remove the clingwrap and place the cookies on the lined tray.

4. Bake for 15 minutes, or until golden around the edges and on the bottom. Cool on the trays for 5 minutes, then transfer to wire racks to cool completely.

5. To make the caramel, whisk the peanut butter, caramel and cream until smooth. Once the cookies have cooled completely, sandwich together with the caramel. These would make epic s’mores!

Cook's note: In my opinion, Maltabella is the best thing that’s ever happened to sorghum. I don’t always have time to make porridge in the mornings but when I do, it’s Maltabella with brown sugar and a swirl of peanut butter. There’s an almost caramel-like earthiness to it that’s so irresistible, I had to turn the concept into cookies out of sheer curiosity.

Find more biscuit recipes here. 

Photographs: Toby Murphy Recipes
Food assistant: Emma Nkunzana

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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  • default
    June 2, 2021

    How excited I was to see this recipe. As a child I loved Maltabella but as it was more expensive than pap, Mom used to make it as a treat for us. Yummy with brown sugar and butter was how I always loved it. Now I am doing chemo and find that Maltabella helps stabilise my tum when chemo takes effect and it has kept me strong throughout. So I will definitely be trying these cookies – I am going to substitute with gluten free flour and will let you know if it works well. Although not gluten intolerant I was advised to cut down on gluten and Maltabella will be the perfect alternative. YAY