• 50 g butter
  • 50 g caster sugar
  • 2 egg whites
  • 50 g plain flour (sifted)
  • a few drops of vanilla extract


  • Preheat the oven to 200°C (400°F/Gas 6).
  • Cream the butter and sugar together until light and fluffy.
  • Whisk the egg whites lightly and gradually beat into the creamed mixture.
  • Carefully fold in the flour and vanilla extract.
  • Place the mixture in a piping bag fitted with a 2cm/3|4 inch plain nozzle.
  • Pipe 7cm/3inch lengths onto a greased and floured baking sheet.
  • Bake in the oven for 10 minutes, by which time the biscuits should be pale golden but darker around the edges.
  • Transfer them to a wire rack to cool.