- 200 g Maltabella
- 180 g butter
- 200 g caster 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
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.
Photographs: Toby Murphy Recipes
Food assistant: Emma Nkunzana