100 g/4 oz butter, softened, plus extra
for greasing
100 g/4 oz caster (superfine) sugar
A few drops of vanilla essence (extract)
3 egg whites
100 g/4 oz/1 cup plain (all-purpose) flour
25 g/1 oz/½ cup cornflour (cornstarch)
Method:
Beat together the butter and sugar until
light and fluffy. Beat in a few drops of vanilla essence. Whisk the
egg whites until stiff and fold in with a metal spoon. Sift the flours
over the surface and lightly fold in with a metal spoon. Use to fill a
piping bag fitted with a large plain tube (tip). Pipe small finger
lengths a little apart on buttered baking (cookie) sheets. Bake in a
preheated oven at 180°C/350°F/gas mark 4 for about 20 minutes or until
brown round the edges. Do not overcook - they should still be pale on
top. Allow to cool slightly, then transfer to a wire rack until
completely cold. Store in an airtight container.