Preheat the oven to 220C, 425F, Gas mark 7. Do not bother to grease the baking sheets.
In a large mixing bowl, cream together the butter, vanilla and sugar until pale and smooth. Add the egg whites, little by
little, then fold in the flour with a metal spoon
or palette knife.
Place the mixture in a piping bag fitted with a small plain round nozzle and pipe strips approximately 7.5cm/3inches long
directly onto the baking sheets, spacing
well apart. Bake in the oven for approximately 8 minutes until golden brown. Cool on wire racks.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.