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Cream butter and sugar together.
Add an egg and the malt extract, beat together till roughly combined.
Add the salt, bicarbonate soda and tartaric acid, followed by the flour.
Beat slowly till all combined.
Bring together with a little extra flour, form into a flat circle, wrap in plastic wrap and refrigerate for 30 minutes.
Half the dough, and roll out to about 5mm depth.
Cut into biscuits and stamp if you have a cookie stamper*.
Repeat till all dough is used.
Place biscuits onto baking paper on baking trays.
Pop into a preheated oven at 180c (fan) for 20 minutes till golden and crisp.
Remove to a wire cooling rack.
Once cooled you can melt your chocolate!
I find it easiest to pop it into a shallow bowl then dip the biscuits in, using a bread knife to not only distribute the chocolate evenly, but to create a pattern on the surface.
Store in an air tight tub and eat as you will, dunking or dooking into a lovely cuppa tea!