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Cooking with Sarah

Michael McLaren

Michael McLaren is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.


This week Sarah looks at Halloween biscuits


Mummy biscuits – try something different and make it with a vanilla malt biscuit.  I have a short recipe for this


  • 125 g unsalted butter, softened
  • 1/2 cup (110 g) caster sugar
  • 1/3 cup (115 g) Saunders’ Malt Extract
  • 1 large egg, lightly beaten
  • 2 & 1/2 cups (375 g) self raising flour, sifted


  1. Preheat the oven to 180°C (160°C fan-forced). Line 2-3 oven trays with baking powder.
  2. Beat the butter, sugar and Saunders’ Malt Extract with an electric mixer until creamy. Beat in the egg until combined. Stir in the flour to form a soft dough. Roll tablespoons of mixture into balls and place on prepared trays about 4 cm apart. Press out lightly with a floured fork.
  3. Bake, in batches if necessary, for 13-16 minutes or until lightly coloured. Cool on wire racks. Store in an airtight container.


Image from: Olive Magazine.

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Michael McLaren