Ingredients (makes 50 spoons)

• 200g Unsalted butter, softened
• 3/4 cup Caster sugar
• 1 Egg yolk
• 2 1/4 cups Plain flour
• 1/2 cup Malt powder, sifted
• 1 TBS Milk
• Raw sugar

Method

1. Pre heat the oven to 180 degrees, and line a couple of baking trays
2. In a large bowl, beat the sugar and butter together until light and creamy. Add in the egg yolk and beat to combine
3. Roll the dough out on a lightly floured board (also flour your rolling pin) until about a ¼ inch thick. Cut out the desired shapes by using a teaspoon laying flat on the dough and tracing around with a sharp knife. Make sure to go around it a few mm past the edge of the spoon the whole way around
4. Carefully place on the baking trays and lightly sprinkle each one with some raw sugar. Place into the oven for around 8 minutes or until golden brown. Cool on the trays

Notes

This dough freezes really well, so if you wanted to make a batch and then halve it, you will have another ready to go in the freezer for next time! . Just make sure to wrap dough tightly in cling wrap and place into a zip lock bag before freezing. When you are ready to use it, just remove from the freezer 3 hours before you need it to allow it to thaw. Store the cooked biscuits in an air tight container for up to a week