Scrapbook of memories--childhood favorites, Kikaida and candies

“Scrapbook of Memories–Childhood Favorites:  Superheroes and Candies”

Toys and candy — two of the most memorable parts of childhood.

Of course I had Barbies.  My sister always kept her dolls neatly in their suitcase-like carrier, clothes and shoes neatly on, and any extra accessories neatly stowed away in their proper drawers.  I, on the other hand, quickly slid my dolls into their slots, clothes and shoes sometimes on, and most times just thrown in the case.  There were some instances of the headless Barbies, but they always got reattached.

When I eventually became a mom myself, I would frequently find every single one of my daughters’ Barbies with their heads detached, sometimes wearing the stuffed animals’ clothing, and matching parts thrown in different toy buckets.  I lectured my daughters about taking care of their toys, but I really couldn’t get too upset with them, since I had pretty much done the same thing myself.  Actually, from talking with other moms over the years, pulling apart Barbies is pretty common behavior even for girls.  So that makes me feel better, I think.

What I really cared about as a kid was Kikaida!  The original action hero from Japan. Starting in the early 1970’s, Hawaii broadcast the subtitled series on television.  All kids were crazy over Kikaida.  Who didn’t idolize Kikaida’s human form too– the guitar wielding, motorcycle riding Jiro? And Kikaida doll?  Yep, my prized possession.

I also liked Rainbowman and Kamen Rider V3. Why play dress up dollies, when you could change into flying superhero machines? Although, I have to admit that when I look at you tube clips of these shows now, they look pretty silly, especially compared to the Spiderman, X-Men and other superhero movies of today. But for back then, this was big stuff.

Horlick’s Malted Milk tablets in the small glass bottle.  I must have really loved them, because I have multiple, clear memories of being really little and going to Hawaii’s main drugstore, Long’s Drug Store, and being allowed to choose the plain or chocolate malt tablets off the shelf.  The really neat part was that the glass jars they came in looked just like real asprin bottles. You could pretend you were sick and had to take your medicine, which was really candy.

These haven’t been made in the United States for a long time.  I see online that they’re made in Malaysia and called “Malties,” but the tablets come in paper packets.  The Horlick’s malt powder is now manufactured in the UK, South Africa, New Zealand, Bangladesh, India, Pakistan, Jamaica, the Philippines, and Malaysia, with some cultural variations in flavor and ingredients. Some countries market it as a health promoting supplement, and others as a bedtime drink to aid sleep.  I’ve often seen containers of it on the shelves in Asian markets here, and at World Market stores (where I got mine), and wished for some of those old fashioned malt tablets.

Butter, salted

I decided to give a try recreating some malt tablets in a small glass jar, and recapturing a part of my childhood.

Start with softened butter. I use salted butter here because I like the flavor better in the final cookie.

sugar

In the past, I’ve made tiny shortbread cookies and filled recycled glass baby food jars with them.  Everybody always loves those.

Add sugar.

Horlick's malt powder
So we’ll make some malted cookie tablets instead.

Add in Horlick’s malt powder.

Non fat dry milk

Nonfat dried milk will add extra richness and a touch of sweetness.

flour, white

And finally flour.

malt cookie ingredients in bowl
It’s pretty easy to dump everything into a bowl.

mixing malt cookie dough
Wash and dry your hands, and dig in.  Rub the butter into all the dry ingredients.

malt cookie dough
Keep mixing and squishing until you have a well mixed dough that sticks together.

Rolling malt cookie logs
Divide the dough into eight even portions.

Take one portion and roll out into a log, about the diameter of a dime.

 

cutting malt cookie logs

Use a knife to cut the log into 1/2″ pieces.  Place the pieces cut side down on an ungreased, shiny baking sheet.  Press each piece down slightly while rounding the  edges to make as perfect a circle as possible.

Repeat with the remaining dough.
Cocoa powder

If you want to make chocolate malt cookies, use unsweetened cocoa powder.
chocolate malt cookie dough ingredients in a bowl

Just add two tablespoons of unsweetened cocoa powder to the rest of the ingredients, and continue as above.

Watch these closely though, the chocolate ones can brown very quickly at the end and may burn. Take them out when they’re cooked, but still soft. They’ll harden up when they cool.

malt and chocolate malt cookies baking
Bake at 300 degrees for about 15 to 20 minutes, until just done.

malt cookies cooling on baking sheet

After the cookies are done, remove the cookies from the hot baking sheet onto a cooling rack, or onto a cool baking sheet to prevent the bottoms from overbrowning.  Cool completely.

Using chopsticks to arrange malt cookies in glass jar

Use chopsticks to carefully arrange the mini cookies in little glass jars.

I didn’t have any baby food jars on hand, so I used some brand new spice jars, which I also found at World Market.

malt and chocolate malt cookies in jars
Look at my medicinal arsenal!

Childhood favorite candies: Horlick's malt cookie tablets, Flicks, Botan rice candy

Horlick’s Malt Cookie Tablets, along with some old time Chocolate Flicks and Botan Rice Candy……..plenty of energy for a deluge of  “double chops” and “The Ends!”

(If you’re not familiar with those terms, you’ve probably already guessed that those are signature Kikaida moves.)

(Update 3/14: I had my oven door readjusted, and my oven is cooking much hotter, so I’ve decreased the cooking time.)

Horlick's Malt Cookie Tablets
 
Prep time
Cook time
Total time
 
Mini malted milk shortbread cookies. Pack them in small glass jars, reminiscent of the candy malted milk tablets of long ago.
Author:
Serves: ~8 dz cookies
Ingredients
  • ½ c. salted butter, slightly softened
  • ¼ c. sugar
  • ¼ c. Horlick's malt powder
  • 2 T. nonfat powdered milk
  • ¾ c. + 1 T. flour
  • In addition:
  • For Chocolate malt cookies, add 2 T. unsweetened cocoa powder
Instructions
  1. Place all ingredients into a mixing bowl.
  2. Mix by hand, using your fingers to rub the butter into the dry ingredients. Keep blending and squishing until a well mixed dough forms.
  3. Cut the dough into eight equal portions. Roll each portion out into a log with a diameter about the size of a dime. Cut the log into ½" pieces. Place pieces cut side down onto a shiny baking sheet. Press each piece down slightly while rounding the edges and forming as round a circle shape as possible. Repeat with the remaining dough.
  4. Bake at 300 degrees for about 15-20 minutes, until just done. Watch them closely towards the end so they don't overbrown. Remove cookies from the hot baking sheet onto a cooling rack or a cool baking sheet so the bottoms don't continue to cook. Cool completely.
  5. Use chopsticks to arrange cookies in small glass bottles that can be covered with lids. Keep tightly covered.