Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership + Workshops 12 month plans only. Offer ends 15/07/2025. See terms.
Join now
Bek's choc malt vanilla biscuits

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.

You might like

You might like