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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.
Store in a air tight tub and eat as you will with a nice cuppa tea ☕️ 👌🏼