For the biscuit
145g unsalted butter
60g light Malt Extract
2.5g vanilla extract
185g plain flour
2g bicarbonate of soda

For the biscuit cream
30g Ovaltine powder
75g icing sugar
55g butter

For the biscuit glaze
15g Malt Extract
5g icing sugar
5g water

For the biscuit
Pre-heat oven to 160°C. Cream butter, malt extract and vanilla together until soft. Mix in plain flour and bicarbonate of soda until smooth dough is formed. Roll into a ball, wrap in Clingfilm and leave to chill for 1 hour. Roll the dough to 4mm thickness and cut to shape – cut out a smaller shape in the centre for biscuit top. Place the biscuits on a greased baking tray and bake for 8 minutes – watch closely (they can easily burn). Remove from oven and leave to cool on the tray for 5 minutes before transferring to wire racking. Allow to cool completely.

For the biscuit cream
Mix Ovaltine and icing sugar together. In a separate bowl, soften the butter by mixing and slowly add icing sugar and Ovaltine a few tablespoons at a time. Once combined, beat together at high speed to soften. Chill in fridge for 25-30 minutes. Spread the biscuit cream onto biscuit base and smooth, then, gently twist the lid onto the biscuit.

For the glaze
Mix all the ingredients in a bowl and heat in a microwave for max 10 seconds so it is in a liquid state. Allow to cool slightly before brushing onto the biscuit lid. (This is best done just before serving and eating).