 These crisp, sweet biscuits are lovely served with desserts.
60g butter
100g caster sugar
2 large egg whites, lightly beaten
½ tsp vanilla extract
70g plain flour Pre-heat the oven to 160ºC. Line a baking sheet with baking paper. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually work in the egg whites, then the vanilla. Mix in the flour until just incorporated – don’t overwork the mixture. Spoon the mixture into a piping bag fitted with a 1cm nozzle. Pipe 4-5cm lengths on to the lined baking sheet, spacing them well apart to allow for spreading during baking. Bake for 10 minutes, watching carefully, until golden brown at the edges, but still pale golden in the middle. Leave on the baking sheet for a minute or two to firm up slightly, then carefully lift onto a wire rack to cool and crisp. These biscuits are best used immediately, but may be stored in an airtight container for a few days, although they will soften slightly. In humid climates these will soften very quickly, even if immediately stored in an airtight jar.
To remedy this, leave the biscuits on the wire rack and just before serving, place back into a hot oven, which has been turned off. Leave the door ajar and reheat for about 10 minutes – checking to ensure that they do not brown too much. . | 
