Ingredients

• 125g/4½oz unsalted butter
• softened
• 125g/4½oz icing sugar
• sifted
• 125g/4½oz plain flour
• sifted
• pinch salt
• 1 tsp vanilla extract
• 3 large egg whites

Directions

• Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment.
• Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour
• one half at a time. Add the salt and vanilla extract and then beat in the egg whites.
• Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture
• about 8cm/3in long
• onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking.
• Transfer the trays to the fridge for 15-20 minutes
• or until the dough is firm to the touch.
• Bake the biscuits for 10 minutes
• or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray).