These light and crunchy biscuits are delicious for summer teas or picnics.
6 oz. plus
1 teaspoon butter
10 oz. sugar
2 egg whites, lightly beaten
1 teaspoon vanilla essence
8 oz. flour, sifted
1 tablespoons cornflour
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, lightly grease two medium-sized baking sheets. Set aside.
In a large mixing bowl, cream the butter and the sugar with a wooden spoon until the mixture is light and fluffy. Beat in the egg whites and vanilla essence. With a metal spoon, fold in the flour and cornflour , stirring until the mix-ture forms a firm dough.
With floured hands, divide the dough into 24 small balls. Place the balls on the baking sheets, about two inches apart.
Flatten each ball with the prongs of a fork.
Place the baking sheets in the oven and bake for 15 to 20 minutes or until the biscuits are golden brown.
Remove the baking sheets from the oven and transfer the biscuits to a wire rack to cool.