Ingredients
125 g unsalted butter, softened
1/2 cup caster sugar
1/3 cup Malt Extract
1 large egg, lightly beaten
2 1/2 cups self raising flour, sifted
4 tbsp icing sugar
Method
Preheat the oven to 180°C (160°C fan-forced). Line 2 large oven trays with baking paper
Beat the butter, sugar, 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 for 13-16 minutes or until lightly coloured. Cool on wire racks.
Sprinkle with icing sugar whilst cooling.
Store in an airtight container.
![](https://static.wixstatic.com/media/34033a_aa5772c06b204b2dbd93d2a49390f7fa~mv2.jpg/v1/fill/w_147,h_145,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/34033a_aa5772c06b204b2dbd93d2a49390f7fa~mv2.jpg)