Saunders Malt Extract (Official) | Food and drinks company
Saunders Malt Extract (Official)
Phone: 1300 882 143
Reviews
to load big map
23.01.2022 Rise and shine with our crunchy and delicious malt-toasted muesli. Recipe below: Ingredients: 3 cups (270 g) rolled oats 1/2 cup (35 g) wheat bran cereal ... 1/2 cup (70 g) slivered almonds 1/2 cup (70 g) hazelnuts, roughly chopped 1/2 cup (25 g) flaked or shredded coconut 1/2 cup (45 g) sesame seeds 1/4 cup (45 g) chia seeds 1 tablespoon ground cinnamon 1/3 cup (115 g) Saunders’ Malt Extract 2 tablespoons grapeseed oil 1/2 cup (70 g) seeded dried dates, chopped 1/2 cup (75 g) dried apricots, roughly chopped 1/4 cup (35 g) dried cranberries Substitutes: Grapeseed oil: sesame oil, sunflower oil, olive oil, canola oil Wheat bran cereal: seeds, additional oats Method: Preheat the oven to 140C (120C fan-forced) and line 2 oven trays with baking paper. Combine the oats, bran, nuts, coconut, seeds and cinnamon in a large bowl. Add the malt extract and oil and mix until well combined. Spread the mixture over the prepared trays. Bake for about 45 minutes, stirring gently after 30 minutes, until just starting to brown. The muesli will crisp on cooling. Cool on trays. Stir in the dried fruit. Store in an airtight container for 2-3 weeks.
23.01.2022 Some days just call for a muffin (or two) and our delicious Berry & Malt Muffins are here to help. Recipe below. Ingredients: 1 cup (150 g) plain flour 1 cup (150 g) wholemeal flour... 1 tablespoon baking powder 2 teaspoons mixed spice 1/2 cup (110 g) caster sugar 2/3 cup (50 g) shredded coconut 1 2/3 cups (250 g) frozen mixed berries 2/3 cup (160 ml) buttermilk 1/3 cup (115 g) Saunders’ Malt Extract 1/3 cup (80 ml) sunflower oil 2 large free-range eggs 1 teaspoon natural vanilla extract Method: Preheat the oven to 190C (170 C fan-forced). Line twelve 1/3-cup muffin tray holes with paper cases. Sift the flours, baking powder and spice together in a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the frozen berries. Whisk the buttermilk, malt extract, oil, eggs and vanilla together in a separate large mixing bowl. Add to the flour mixture and use a large spoon to fold together until just combined. Don’t overmix its fine for the batter to be a little lumpy. Spoon the mixture into the paper cases and bake for 25-28 minutes or until golden and muffins spring back when lightly touched in the centre. Cool the muffins for 3 minutes in the pan, and then transfer to a wire rack. Serve warm or at room temperature. Optional Lemon Malt Drizzle Icing: Mix 1/2 cup (80g) icing sugar, 2 teaspoons Saunders' Malt Extract and 2 teaspoons of lemon juice in a bowl, then drizzle over muffins.
21.01.2022 Who stole the cookie from the cookie jar? Scroll down for our choc chip & malt cookie recipe featuring our secret ingredient #SaundersMaltExtract . . .... Ingredients: 120g unsalted butter 50g brown sugar 1 tsp vanilla extract 115g Saunders’ Malt Extract 215g plain flour 1 tsp baking soda tsp salt 150g good quality chocolate chips Method: Preheat the oven to 180C Cream the butter and brown sugar together. Then add the Saunder’s Malt Extract and vanilla extract and beat for another two minutes Mix together dry ingredients, add to the butter mixture and then mix in chocolate chips Line two baking trays with baking paper and shape dough into balls on the baking tray leaving a 3-4cm gap Bake for 10 mins or till the edges just start to lightly brown
20.01.2022 They say a spoonful of #SaundersMaltExtract teaspoon is the only way to start the day! Tell us how you remember eating Saunders' Malt Extract extract, whether it's straight from the tin or your favourite baked good?
18.01.2022 Craving a soft, chewy and delicious cookie? These salted peanut butter malt choc chip cookies are made extra tasty with #SaundersMaltExtract! Recipe below. Ingredients: 225g unsalted butter, softened 1 cups (275g) brown sugar... cup (165g) caster sugar 1 cup (280g) crunchy peanut butter 2 eggs 2 tbsps Saunders Malt Extract 2 cups (375g) plain flour 1 tsps bicarbonate soda 1 cups (285g) milk chocolate chips Sea salt flakes, for sprinkling Method: Place butter and sugars in bowl and beat until light and creamy. Add peanut butter, eggs and Saunders Malt Extract and continue to beat until well combined. Add flour and bi carb soda and beat until just combined. Fold through choc chips. Roll into balls and sprinkle with salt, bake for 10-12 minutes or until golden brown. Recipe and image: Kirsten Jenkins
16.01.2022 Looking to take the classic hot cross buns up a level? Do the obvious thing and add #SaundersMaltExtract! This recipe is perfect this Easter if you don’t quite get through your intended intake of hot cross buns, split them in half, spread with malted butter and soak them in a thick custard to bring them back to life. Difficulty: Easy... Serves: 8-10 Recipe: cup Saunders Malt Extract, extra for brushing 8 egg yolks 265g caster sugar 800ml pouring (single) cream 3 tsps vanilla bean paste 8 hot cross buns Saunders Malt Extract butter 150g salted butter, softened cup Saunders Malt Extract Method: 1. To make the Saunders Malt Extract butter, place the butter and Saunders Malt extract in an electric mixer beat on low until just combined, increase to high and beat for 3-4 minutes or until light and pale. Set aside. 2. Place the Saunders Malt Extract, egg yolks and sugar in a bowl and whisk until pale. Place cream and vanilla in a saucepan over medium heat. Remove cream mixture from the heat just before it reaches the boil and pour it over the yolk mixture, whisking constantly. 3. Return to the saucepan and place over low heat. Stir with a wooden spoon for 8-10 minutes or until slightly thickened and smooth. Strain mixture and set aside to cool completely. 4. Preheat oven to 160C. Using a serrated knife, cut through the buns leaving one side intact. Spread with the malt butter and arrange in a 27cm skillet (2 litre capacity) or baking dish. Pour the custard over the buns and in between. Set aside for 1 hour to soak. Place skillet in a high sided roasting pan and add enough boiling water to come half-way up the sides. Bake for 50 minutes or until custard is just starting to set. Increase heat to 200C and bake for a further 10-15 minutes or until the surface of the custard is caramelised and golden. Remove from oven, brush the tops of the buns with extra Saunders Malt Extract and rest for 30 minutes before serving. Note: Great news you will have excess malt butter left over so just wrap it in some plastic wrap and freeze it. Pull it out to spread on hot crumpets or top a stack of hot pancakes with it. Recipe & images: Kirsten Jenkins
14.01.2022 Sometimes less is more. With only five ingredients, these malt biscuits will become your baking go-to. Recipe below. Ingredients: 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 Method: Preheat the oven to 180C (160C fan-forced). Line 2-3 oven trays with baking powder. Beat the butter, sugar and 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. Bake, in batches if necessary, for 13-16 minutes or until lightly coloured. Cool on wire racks. Store in an airtight container.
14.01.2022 What's even better than a snack that's healthy and delicious? One that features #SaundersMaltExtract of course. These coconut rough malted balls will leave you in absolute bliss, with simple, healthy swaps making for guilt-free snacking all day long. See recipe below! Ingredients: 2 tbsps Saunders Malt Extract... 2 tbsps coconut oil 20 (440g) medjool dates, pitted 1/3 cup (35g) raw cacao powder Pinch of sea salt flakes 2 cups (180g) desiccated coconut, plus extra to coat Method: Place all ingredients into food processor and blend until mixture forms together. Roll mixture into balls and top with coconut. Refrigerate until set. Recipe and image: Kirsten Jenkins . . . #SaundersMalt #SaundersMaltExtract #MaltLover #MaltCookies #LoveBaking #Bakingtips #BakedGoods Recipe & image @kirstenljenkins
14.01.2022 Dreaming of a French macaron? We love how soft, chewy and just plain delicious they are, but our favourite part? You can mix up the colour and flavour of filling to make an assortment of fun - our top pick are these malted caramel delights. You'll feel like you're in Paris in no time! See our recipe below. . . . Ingredients: ... Chocolate Ganache 120g dark chocolate (70% cocoa solids), chopped 50g milk chocolate, chopped 70g cream Macarons 180g icing sugar 110g almond meal 100g egg whites, room temperature (approx. 3 eggs) 50g caster sugar Malted Caramel 100g unsalted butter 100g Saunders' Malt Extract 40g brown sugar Method: Chocolate Ganache 1. Place both types of chocolate into a medium sized bowl and set aside. 2. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate and allow to sit for 1 minute. Then mix gently until smooth and chocolate has melted. 3. Allow the ganache to thicken at room temperature for 2 hours. Then transfer into a piping bag fitted with a small-round tip and refrigerate for 30 minutes. Macarons 1. In a food processor, combine the icing sugar and almond meal. Process until smooth and there are no obvious lumps. Alternatively, sift the ingredients 3 times. Set aside. 2. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and whip to soft peaks. Gradually add the sugar in a steady stream and whip to stiff peaks. It should appear be very glossy and if you turn the bowl upside down, no meringue should fall out. 3. Add the icing sugar and almond meal into the meringue mixture, and fold until it reaches a lava-like consistency. It should be very shiny and slowly falling off the spatula. 4. Transfer mixture into a piping bag fitted with a 1cm-round tip. Pipe macarons shells approximately 2-3cm in diameter onto a lined baking tray, leaving approximately 3cm between each one. 5. Bang the tray 3 times on the bench to remove any air bubbles. Let macaron shells sit at room temperature for 30 minutes to 1 hour to form a dry skin. 6. Bake in preheated oven at 160 C for 10-12 minutes. 7. Allow to cool completely on baking tray then transfer onto wire rack. Malted Caramel 1. Combine all ingredients in a medium saucepan and bring to the boil over medium-high heat. Then continue to cook for 3 minutes without stirring. 2. Set aside to cool and thicken, then transfer into a piping bag fitted with a small round nozzle. Assembly 1. Pair the macaron shells with ones of similar size. 2. Pipe the thickened ganache in a circle close to the edge of the shell (like a donut) and fill the centre with malted caramel, then sandwich together with matching shell. Repeat with remaining shells to complete the macarons. Then serve and enjoy!
13.01.2022 They say baking is good for the soul and we say so are these Macadamia, Malt and White Choc Chunk Cookies! Ingredients: 125 g butter, softened 1/3 cup (115 g) Saunders’ Malt Extract... 1/4 cup (55 g) brown sugar 1 large free-range egg 2 cups (300 g) self raising flour, sifted 200 g white chocolate, roughly chopped 1 cup (140 g) macadamias, roughly chopped Method: Preheat the oven to 170 C (150 C fan-forced). Line two oven trays with baking paper. Process the butter, malt extract, sugar and egg in a food processor until well combined. Add the flour and pulse until just combined. Transfer the mixture to a large bowl and stir in the chocolate and macadamias. Roll tablespoons of the dough into balls and place on prepared trays about 4 cm apart. Flatten balls to about 1 cm thick and bake for 15-18 minutes until golden. Cool on trays for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.
10.01.2022 Want a tip for an extra delicious, extra special apple pie? Simply saute your apples in #SaundersMaltExtract before adding them to the pastry.
08.01.2022 Looking for something indulgent? Malty caramel slice is your answer. Hot tip: to avoid a chocolate overload, cut it into small pieces! . . . Ingredients:... Coconut and Oat Base 150 g unsalted butter 1/3 cup (115 g) Saunders’ Malt Extract 1 cup (150 g) self raising flour, sifted 1 cup (90 g) desiccated coconut 1 cup (100 g) rolled oats Caramel malt filling 2 x 395 g cans sweetened condensed milk 1/2 cup (175 g) Saunders’ Malt Extract 80 g butter, chopped Chocolate topping 150 g dark chocolate, chopped 40 g unsalted butter, chopped 100 g chocolate malt ball confectionary, roughly chopped Method: Preheat the oven to 180C (160C fan-forced). Butter and line a 30 cm x 20 cm slice or lamington pan with baking paper, extending the paper about 3 cm above the sides to help with removal of the slice. For the chocolate and oat base, melt the butter and malt extract together in a small saucepan. Combine the flour, coconut and oats in a large bowl, add the melted butter mixture and mix well. Press into the prepared pan and smooth the surface with the back of a spoon. Bake for 10-12 minutes or until just starting to colour, then place on a wire rack to cool. For the caramel malt filling, put the condensed milk, malt extract and the butter in a medium saucepan and heat gently, whisking, until melted and smooth. Pour over the base and bake for 15-18 minutes or until set and just brown. Cool on a wire rack. For the topping, gently melt the chocolate and butter together in a bowl over simmering water. Spread over the slice, sprinkle with the malt confectionery and chill until set. Store chilled in an airtight container. Cut into pieces and serve at room temperature.
03.01.2022 Good Morning, You may have noticed our Website hasn't been working as it should, we are working on getting this fixed. If you do need help with anything, please feel free to call us on 1300 882 143 or email [email protected], and we will be more than happy to help. :)
