Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Troy Rhoades-Brown's malt cookies with ice cream Food Troy Rhoades-Brown's malt cookies with ice cream Preparation time Cooking time Serves Ingredients 125g brown sugar 65g castor sugar 125g butter (room temperature) 1 egg 175g flour 130g malt powder 150g macadamias (roughly chopped) 500g quality vanilla ice cream 20g ground wattleseed Method 1. In a medium size bowl, cream the brown sugar, castor sugar and butter. 2. Beat in the egg. 3. Sift flour and malt powder and fold into the creamed mixture. 4. Fold in the macadamia nuts and refrigerate for 1 hour. 5. Roll two tablespoons of mixture into a ball, place on greaseproof paper lined trays, 4cm apart. 6. Cook in a preheated oven at 170ºC for 15 minutes or until lightly golden brown. 7. Once cooled, serve with vanilla ice cream and wattleseed. Food Preparation time Cooking time Serves SHARE Wine Match You might also like Food Marco Pierre White's Lemon Tart Recipe Words by Marco Pierre White on 2 Oct 2017 Food Lyndey Milan's gluten-free crumble with pickled apple and date Words by Lyndey Milan on 2 Jan 2017 Food Troy Rhoades-Brown's asparagus & special butter Words by Troy Rhoades-Brown on 24 May 2019