Happy weekend, friends —and if your weekend looks anything like mine, it’s busy.
I have errands, plans, projects, and probably a forgotten a list of important things somewhere.
But even in a full weekend, I’m determined to find a moment of slow —even if it’s just while I do a few drawings while the cookies bake.
Last weekend I baked a rough “whatever’s in the pantry” version of these cookies —
and they were soft and lovely.
This weekend I’m refining them into a crunchy, biscuit-tin classic.
Somewhere in between baking and real life, I plan to:
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draw more, color more and craft more,
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plan a little,
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dream up a freebie for the next Pond Update newsletter.
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Okay. Let’s take our moment of slow - the cookies!
๐ช Crispy Malted Chocolate Cookies
(makes ~32–40 biscuits)
These are buttery, crisp, and have that cosy chocolate-malt flavour that makes you want to hide a few at the back of the container.
These are buttery, crisp, and have that cosy chocolate-malt flavour that makes you want to hide a few at the back of the container.
Ingredients
- 250 g butter, softened
- ⅔ cup icing sugar
- ⅓ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2¼ cups plain flour
- ⅓–½ cup malted chocolate drink powder (see note)
- 3 tbsp cornflour
- ½ tsp baking powder
- Pinch salt
Method
- Preheat oven to 170°C fan (180°C conventional).
- Line 2–3 trays with baking paper.
- Cream butter, icing sugar, and brown sugar until pale and fluffy.
- Mix in egg + vanilla.
- Add flour, malted chocolate powder, cornflour, baking powder, and salt
- Stir until a soft dough forms.
- Roll into small balls (~20 g), place on tray and flatten to ~1 cm.
- Bake 14–18 minutes, or until edges deepen in colour and crisp.
- Cool on tray for 5 minutes, then move to rack — they crisp as they cool.
I hope you get to do some things you love this weekend too! If you bake teh cookies, let me know how yours turn out!


