Nutritional information does not include the following ingredients: Sultana, Baking Powder, Butter, Sugar, Eggs
Please Note - Nutritional information is provided as a guide only and may not be accurate.
I love malt, vanilla malt milk, malteasers, malt on my ice cream the list goes on! So it’s only fair to myself that I make these and I must say I wasn’t disappointed when I tried these with a cuppa!
Method
Pre heat oven to 170 degrees.
Using electric mixer cream butter until pale, add sugar and beat for 3 minutes. Add an egg one at a time and mix until combined. Stir in all remaining ingredients and fold through gently.
Line baking tray with baking paper. Spoon a heaped teaspoon of mix onto the tray keeping biscuits 4cm apart. Roll in extra malt if you love that malt flavour!
Bake for 10 minutes until just golden brown.
Recipe Hints and Tips:
Sultana and Malt Cookies are suitable for freezing for up 6 months or kept in air tight container for up to one week.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
