These recipes are sample recipes and merely indicate the sort of foods that can be made. Readers are invited to try variations of these recipes and to adapt recipes substituting maltose equally for sugar, honey or golden syrup in existing recipes. q.s. stands for quantum suffisit, which means “as much as is needed”.
Maltose can be used instead of sugar as a nutrient for yeast in making bread, using any standard bread recipe.
Peanut butter cookies
Ingredients (in parts by volume):
| 10 | flour | 4 | maltose |
| 4 | peanuts (groundnuts) | eggs | (8 per kg flour) |
| 1 | margarine | 0.1 | baking powder |
| 2 | sugar | q.s. | ground vanilla or vanilla essence |
Grind the peanuts finely in a blender or use peanut butter. Mix the smooth peanut paste with the other ingredients. Leave for a few hours in a cool place. Place small amounts on a greased baking sheet, allowing sufficient space for spreading and bake in a preheated oven at 165°C for 7–10 minutes, depending on the thickness of the cookies or until they are golden brown.
Gingerbread
Ingredients (in parts by volume).
| 5 | butter | eggs | (2 per kg of flour) |
| 4 | sugar | 0.2 | baking soda |
| 10 | maltose | 0.1 | baking powder |
| 10 | warm water | 0.2 | ground ginger |
| 25 | wheat flour | 0.1 | salt |
(0.1 is equivalent to 1 teaspoonful for every 500 g of flour).
Preheat the oven to 170°C. Melt the butter in a heavy pan and allow it to cool. Add the sugar and egg, then mix well. Sift together the dry ingredients - the flour, baking soda, baking powder and salt, then blend them together. In another container, mix the maltose into the water and add the ground ginger. Add the dry and liquid ingredients to the butter mix, mixing them in well. Spread out the dough: it should be 1– 1.5 cm thick. Bake for one hour in a greased pan.
Vanilla biscuits
Ingredients (in parts by weight)
| 10 | Wheat flour | 4 | Egg |
| 5 | Butter | 0.1 | Salt |
| 5 | Sugar | 1 | Baking soda |
| 4 | Maltose | ||
| q.s. | Ground vanilla or vanilla essence. | ||
Make a circle of the flour. Place the other ingredients in the centre. Mix and knead well to form an elastic dough. Cover with a clean damp cloth for an hour. Spread out the dough about 5 mm thick. Cut into pieces (preferably using a mould) then arrange on a greased baking tray. Bake in a preheated oven until golden brown.
Pineapple jam (jelly)
Ingredients (in parts by weight)
| 10 | Pineapple chips or juice | 5 | Maltose |
| 10 | Sugar | 1 | Water |
| q.s. | Ground vanilla or vanilla essence | ||
The pineapples should be washed, peeled and cut into chips. Mix the sugar, maltose and water and boil. Mix in the pineapple chips and bring gently (with constant stirring) to 115°C. Stir in the vanilla. Put into dry jars and seal.
To make jelly, squeeze the juice out of the pineapple chips, straining or filtering off any particles and use the juice instead of the chips in the above recipe.
Lemon drops
Ingredients (in parts by weight)
| 75 | Sugar | 25 | Water |
| 25 | Maltose | q.s. | Lemon essence |
Dissolve the sugar in the maltose and water and heat to 150°C. Remove from the heat and mix in the lemon essence. Pour onto a greased pan and cool quickly by placing the pan in cold water. When the temperature is between 50°C and 60°C, mould the candy into desired shapes. When they are cold, wrap the pieces in waxed paper. The wrapped candy may be packed in polyethylene bags.
Banana candy
Ingredients (in parts by weight)
| 8 | Sugar | 3 | Water |
| 8 | Maltose | 2 | Roasted peanuts |
| 27 | Banana paste | 2 | Roasted sesame seeds |
Place the sugar, maltose, banana paste and water in a pan, and heat gently to 150°C, stirring continuously. Stir in the sesame seeds and peanuts then remove from the heat. Pour onto a greased tray or slab. Spread out to 0.6 – 0.7 cm thick. When cool (45– 50°C) cut into pieces. Sprinkle sesame seeds onto the surface and when cold, wrap the pieces individually. The wrapped candy may be packed in polyethylene bags.
Marzipan
Ingredients (in parts by weight):
| 10 | sweet almonds (peeled and blanched) |
| 1 | bitter almonds (or 0.5 of bitter almond extract) |
| 7 | maltose |
| 1.5 | orange or lemon juice, or rose water |
Finely grind the almonds. Add the maltose and the juice or rose water. Leave for a day. Form into shapes and cover with cocoa powder or dip in chocolate. Marzipan can also be coloured and used as decoration.
