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Maltabella swirl with cookies and cream

Get a delicious and warm start to your day with a helping of this cookies and cream Maltabella swirl. It’s perfect for the whole family!


For the Maltabella
2 cups Maltabella
1 tsp salt
2 cups cold water
3 cups boiling water
¼ cup cream
For the cookie butter
200 g shortbread biscuits
  cup milk
1 tsp sugar
1 tsp vanilla essence
To assemble
¼ cup cream
6 Oreos, crushed

For the Maltabella
1. In a pot, mix together the Maltabella, salt and cold water, until a smooth paste forms. Slowly add the boiling water, whisking continuously.
2. Place the pot over medium heat and cook for 3–4 minutes, stirring, until cooked.
3. Remove from the heat and stir in the cream.
For the cookie butter
1. Pulse the shortbread biscuits in a food processor until they resemble fine crumbs.
2. Add the milk, sugar and vanilla and blend until smooth.
To assemble
1. Divide the Maltabella between bowls and swirl through the cookie butter and cream. Top with crushed Oreos.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen //

For something more savoury, check out our warm maple bacon mielie meal porridge.

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