Rebecca's choc malt vanilla biscuits
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 40 • Difficulty: Easy
Recipe by our WW Ambassador Rebecca. Follow her on Instagram @rebeccaswwlife. Crunchy, custardy vanilla biscuits topped with a burst of chocolate. Perfect with a cup of tea at any time of the day.
Ingredients
Reduced fat oil spread
½ cup(s), (125g)
Caster sugar
½ cup(s), (110g)
Vanilla bean extract
1 tsp
Skim milk
¼ cup(s), (60ml)
White self-raising flour
1½ cup(s), (225g)
Custard powder
½ cup(s), (60g)
Chocolate coated malt bites
45 g
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper. Using electric beaters, beat spread, sugar and vanilla in a medium bowl until light and fluffy.
2
Stir in milk, flour and custard powder until combined. Drop teaspoons of mixture, about 2cm apart, onto prepared trays. Bake for 12–15 minutes or until lightly browned.
3
While they are still hot and soft, press one WW Chocolate Coated Malt Ball into the centre of each biscuit.
4
Set aside biscuits on trays for 5 minutes before transferring to a wire rack to cool.
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