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Malted Gingerbread Biscuits

Soft, spiced gingerbread biscuits with that perfect chewy centre — thanks to molasses and Saunders’ Malt Extract. Serve them with coffee, or gift them to friends and family.

Makes :

20

Difficulty:

Easy

Preparation Time: 

15 min (+ 30 mins chill time and 10 mins cook time)

Ingredients

  • ½ cup butter, softened

  • ½ cup brown sugar

  • ¼ cup Saunders’ Malt Extract

  • ¼ cup molasses

  • 1 egg

  • 2 ½ cups plain flour

  • 1 tbsp ground ginger

  • 1 tsp cinnamon

  • ½ tsp cloves

  • 1 tsp baking soda

  • Pinch of salt

Method

  1. In a large bowl, cream the butter and brown sugar until light and fluffy.

  2. Add the egg, Saunders’ Malt Extract and molasses and mix on medium speed until smooth.

  3. In a separate bowl, whisk together the sifted flour, ginger, cinnamon, cloves, baking soda and salt. 

  4. Add dry ingredients to the wet and mix into a soft dough.

  5. Wrap dough in plastic wrap and chill in fridge for 30 minutes. While the dough is chilling, preheat oven to 170°C. 

  6. Remove dough from the fridge and roll out on a lightly floured surface to 5mm thick.  Cut into shapes using cookie cutters. 

  7. Place biscuits on a lined baking tray and bake for 10–12 minutes.  

  8. Let cool on a wire rack before decorating or drizzling lightly with Saunders’ Malt Extract. 


Tips:

For extra chew, pull the cookies out when the centres still look slightly soft, they’ll set perfectly as they cool. 

You can substitute golden syrup for the molasses.



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