1 vanilla bean, halved lengthways
9 oz butter, chopped
2/3 cup caster sugar
2 cups plain flour, sifted
1/4 cup malt powder
Preheat oven to 350 F. Line 2 baking trays with baking paper.
Scrape seeds from the centre of each bean half. Using an electric mixer, cream butter, sugar and vanilla seeds until pale.
Add flour and malt to butter mixture. Mix until dough comes together in a ball. Knead on a floured surface until smooth. Cut in half. Pat each half into a circle.
Roll each portion of dough out between 2 sheets of baking paper to 1/4 inch-thick. Using a 1.5 inch -round cutter, cut out biscuits. Place onto trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 15 minutes, or until firm.
Use the tip of a large star-shaped piping nozzle to make an indentation into centre of each biscuit. Bake for 20 minutes, swapping trays halfway through, or until biscuits are light golden. Cool on trays for 5 minutes. Transfer to a wire rack.