• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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This recipe is best with
Anchor Unsalted Butter

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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