A malty twist on a true Aussie classic—this Anzac biscuit recipe swaps golden syrup for Saunders’ Malt Extract. The result? That same chewy, golden goodness you love, with an extra layer of flavour in every bite. Simple to make and even better to eat, these biscuits are bound to become a new favourite.

Creamy malted chocolate cheesecake made with whipped cream cheese, mascarpone, cream and chocolate on a malted biscuit base.

Homemade malted marshmallows, served in a smore dip with gooey chocolate, melted toasted marshmallows and malted milk biscuits for dipping. Perfect camping treat or a dessert for sharing. Read some tips below for your marshmallows prep

Hands down this is the tastiest Pavlova you will ever make. A crunchy malted meringue crust envelops a pillowy soft texture inside. The Pav is then topped with whipped cream, bananas, Maltesers and a malted chocolate drizzle. Unlike store-bought desserts and other recipes that can be sickly sweet, this one uses a little less sugar and no sugar in the whipped cream to balance the flavours. So good!

Older eggs work best for a Pavlova so plan ahead or get eggs with best before date closest to the date you are baking.

Tapioca seed pudding cooked in malted milk, served with Lotus Biscoff crumbs for an indulgent treat (or top with diced fresh mango for a healthier twist).

Choux pastry, piped, baked. Then filled with malted whipped cream and glazed with a malted chocolate ganache. Add half a teaspoon of freshly ground coffee to the cream before beating for a malted latte flavour.