Makes about 34
Beat the butter and sugar with an electric mixer until creamy. Beat in the egg and malt until combined. Stir in the flour.
Roll tablespoons of mixture into balls with lightly floured fingertips and place on baking paper lined oven trays about 4 cm apart. Press out lightly with a fork.
Bake in a preheated 180°C (160°C fan-forced) oven for 13-16 minutes or until lightly coloured. Cool on wire racks. Store in an airtight container.
For a slightly softer centre, replace the 1/3 cup of Saunders’ Malt Extract with 2 tablespoons of Saunders’ Malt Extract and 2 tablespoons of golden syrup
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