Suggestions for a damaged box of these light chocolate delights. Extremely squashed and crushed unfit for sale.

Heading for the foody graveyard rescued by one of our pastry chefs and digging into her recipe manual drawn from her childhood experiences, mentioning this to the catering manager they agreed to give it a go and allow her to utilise the Maltesers and bake cookies for the staff restaurant. Indeed they went down a storm to the degree that they wouldn’t let her go and employed her as head of Malteser cookie making (true story) here’s her recipe

300g unsalted butter

320g Demerara sugar

2 large free range eggs

450g plain flour

1 tsp Bicarbonate of soda

400g smashed squished Maltesers

Cream together butter and sugar until smooth and light in texture. Add eggs one at a time mixing in completely taking care not to over beat. Sift in plain flour and bicarbonate mix combine all flour until evenly distributed and thick in texture, finally stir in all of your Maltesers, chill in fridge for 1 hour. Line a tray with parchment pull and shape (70g weight) into biscuit rounds. Bake 180 degrees for 12 minutes. Smaller amounts simply half the recipe……give it a go