This recipe is best with
Recipe Ingredient
- 225g butter
- 210g castor sugar
- 1 tsp vanilla essence
- 6 egg whites
- 1 tsp castor sugar
- Pinch of salt
- Sift:
- 225g plain flour
- 1 tsp baking powder
Instructions
- Grease baking trays lightly with butter, margarine or shortening and preheat oven to 150°C. Beat butter, sugar and vanilla essence until light and creamy. Put egg whites into the bowl of an electric mixer fitted with a balloon whisk and beat until just stiff. Gradually add in sugar and salt and continue to whisk till stiff but not dry.
- Fold in one-quarter of the whisked egg white mixture into the creamed butter mixture. Fold in a third of the sifted flour, followed by a quarter portion of the egg white mixture. Do this alternately until all the ingredients are well combined.
- Scoop batter into a piping bag fitted with an icing nozzle. Press out batter in elongated shapes, placing them about 2.5cm apart on prepared baking sheets.
- Bake in preheated oven for 20-25 minutes or until lightly browned. Remove biscuits immediately from the trays on to a wire rack and leave to cool for a few minutes before storing in airtight containers.
