Barley Milk Powder
What does barley malt powder taste like? Can you use it in the same manner and quantity as malted milk powder? I just made a batch of Martha Stewart's Malted Milk Cookies, and they were good, but not great. Good because I could taste the malted milk powder (Carnation), not great because the cookies were rather hard and because I would have loved a more pronounced malted milk flavor. Would the barley malt powder provided more flavor and/or a different texture?
> "What does barley malt powder taste like? Can you use it in
> the same manner and quantity as malted milk powder?"
Malt powder is made from barley which has been germinated, dried, and ground.
Malted milk powder is made from malt powder, plus milk powder. Plus probably
some other fillers, flavors, and etc.
Barley malt powder tastes like traditional malt powder. I would think you could substitute it for the malted milk powder no problem. Alternately, I might just substitute some of the flour in the recipe with the barley malt powder. Where did you get the recipe for Martha Stewart's Malted Milk Cookies? They sound great!
I got the recipe from "Martha Stewart's Cookies, the Very Best Treats to Bake and to Share."
Basically, you whisk together 2 3/4 c. flour, 3/4 c. malted milk powder, 1 t. baking powder, 1/4 t salt. Beat together 1 c. butter, 3 oz. cream cheese, 1 c. sugar, seeds from a vanilla bean, then add an egg, and 1.2 t. vanilla extract, and mix in the dry ingredients.
Pipe the dough onto a lined cookie sheet and bake at 350F until golden. Martha Stewart uses a 1/2 in. star tip.
Okay, I cheated and added a bit more malted milk powder. (I really like the taste of malted milk, but find it oddly unsatisfying.) And I used my brand new cordless cookie press so of course I had to try various shapes as well as the star tip. The malted milk flavor was clearly discernible, but the cookies were--well, a bit sturdier than I would have liked. I was hoping for something a bit closer to shortbread. Maybe I'll leave out the egg next time and substitute some almond meal for some of the flour. What do you think?
The addition of chocolate chips to the other recipe sounds interesting. This was a good cookie, but I think it would be better with something to accent the flavor, or provide a contrast, though it would be easy to overwhelm the malted milk flavor. Any suggestions?
Thanks for sharing the recipe.. I am glad that they are simply malt cookies and not chocolate malt cookies. Not that I have anything against chocolate (!), but I tend to feel that it overpowers the malt flavor in some cases. Not a good thing when you're a malt fanatic like me!