Get 60% off*
Join now
Photo of Rebecca's choc malt vanilla biscuits by WW

Rebecca's choc malt vanilla biscuits

Total Time
30 min
15 min
15 min
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)

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)

WW Chocolate Coated Malt Balls

3 bag(s), (45g)


  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.