Rebecca's choc malt vanilla biscuits
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.
Reduced fat oil spread
½ cup(s), (125g)
½ cup(s), (110g)
Vanilla bean extract
¼ cup(s), (60ml)
White self-raising flour
1½ cup(s), (225g)
½ cup(s), (60g)
WW Chocolate Coated Malt Balls
3 bag(s), (45g)
- 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.
- 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.
- While they are still hot and soft, press one WW Chocolate Coated Malt Ball into the centre of each biscuit.
- Set aside biscuits on trays for 5 minutes before transferring to a wire rack to cool.