Recipe
190g Unsalted Butter
½ teaspoon fine salt
½ teaspoon vanilla paste or vanilla extract
80g icing sugar
30g egg white (approximately the white of 1 egg)
250g plain flour
Method
Heat oven to 180ºC. In a large bowl,
cream butter and sugar until light and fluffy. Beat in egg whites and
vanilla until well mixed. Sieve flour and salt and add into the butter
mixer, beat at low speed until thoroughly mixed.
Scope dough into piping bag fitted
with a star tip and pipe circles/wreaths on a lined baking tray. Bake
10-12 minutes or until lightly browned around the edges. Remove to a
wire rack to cool completely. Store in an airtight container.
