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
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.