A number of years ago the on the first day of Daylight Savings, I showed up at the end of an exercise class. It was just slightly embarrassing. Today I managed to make it to a race this morning (I thought that running a race the night after we lost an hour of sleep was a little iffy, but luckily it was at 9 AM and only half a mile from my house) and to a power yoga class on time later in the day, but I am yet again late for my Baked Sunday Mornings post. Of course, since this happens on a regular basis, I can’t really say it has anything to do with the time change. One of these days I will actually manage to post on Sunday morning. (Posting at all is an improvement from last week where I had baked the recipe a whole week ahead of time, then didn’t get a photo before it was consumed.)
This week the group baked Malted Milk Sandwich Cookies, which despite their beige appearance, were surprisingly tasty. Josh assumed that since the cookies had malt, they also had chocolate. Little does he know that there is an entire chapter in Baked Elements devoted to malted milk powder and not all them have chocolate! After years of frustration, we got a new oven a few months ago. This was the type of cookie that would bake very unevenly in the old oven, so I’m still pleasantly surprised when treats bake up in the amount of time the recipe specifies. The recipe says that these cookies should be kept at room temperature, but we found that keeping them in the refrigerator was good to firm up the filling without compromising any texture of the cookie.
The recipe can be found here on the Baked Sunday Mornings site and you can see how the rest of the group fared via the roundup.