In mixer bowl cream butter and sugar until light and creamy fluffy. Add the lightly beaten egg, soda , tartar until combined, then stir in the syrup and malt. Add sifted flour, fully combine. Cover with plastic food wrap and refrigerate for a minimum of 1 hour.
Preheat oven to 180 degrees C, lightly grease and paper line trays.
Lightly flour work bench surface and roll out the dough to 5mm thickness. Using a 5cm round or fluted cutter, create cookie shapes, place on oven trays and bake slowly for 15-20 mins., or until lightly golden. Allow to tray cool for 5 mins. then transfer to wire racks to further cool.
0 servings