Chocolate Shortbread with Malted Milk Buttercream
Malted milk, the key nostalgia in this beautiful sandwich cookie
By Kimberlie Robert
Light brown, dark brown, sugars from Mauritius; molasses, white, cooked, raw, fructose, lactose, corn syrup, honey, maple, coconut, and agave. For every sugar in this list, I’m sure each of you has favourites, and/or has certain memories of maple in snow, brown sugar in oatmeal, molasses at Christmas, honey on yogurt. However, in this post the spotlight is on malt, or malted milk, which is the key nostalgia in this beautiful sandwich cookie.
Click here for the Chocolate Shortbread with Malted Milk Buttercream
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Photographed by Kimberlie Robert
Kimberlie Robert is currently the Executive Cookie Maker at The Finer Cookie. As of recently, she has worked as an Executive Assistant for five years. Prior to that she was the Coordinating Director/Partner of an Advertising Agency. She has earned an MA in Art History and a BA in English Literature. She is also a writer and researcher, short story editor, pastry chef, tango dancer and gardener.
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