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Set large shallow skillet over medium heat. Add flour. Stir flour often (using small whisk or silicone spatula) to evenly distribute heat and prevent burning.
Continue to cook flour until it is fragrant and the color of the flour has turned tan. Toast the flour to your liking. Remove from heat and transfer flour to a heat safe bowl. Cool for 5-10 minutes. Do not be alarmed. The flour may steam. Keep stirring to prevent it from burning.
In another bowl, combine sugar, powdered milk, malted milk powder, and salt. Add this to slightly cooled flour mixture. Whisk to combine all the dry ingredients together.
Add in warm melted butter. Use a spatula to fold ingredients together until mixture is crumbly.
Use oval stamper to punch out cookies. Alternatively, use the silicone mold or mini cupcake method explained in the blog post.
Place recently shaped oval cookies on a parchment lined baking sheet. Allow cookies to harden at room temperature. Or, quicken the process by using the fridge or freezer to cool the cookies.