Ingredients:
125g unsalted butter, softened
100g light brown sugar
100g granulated sugar
2 large egg whites
220g plain flour
1/4 tsp salt
2 tbsp vanilla extract
caster sugar for dusting
Method:
Cream together the butter, sugar and vanilla in a bowl until soft and fluffy then add the egg whites, one at a time, beating well after each addition. Meanwhile, sift together the flour and salt into a bowl then add to the egg and butter mix, beating well to combine.
Scrape the dough onto a sheet of clingfilm then cover with a second sheet of clingfilm and press into a rough disk. Transfer to the refrigerator and chill over night, or until firm. The following day, divide the dough into 3 equal portions then place on a lightly-floured work surface and roll out into a square about 15cm per side. Use a 5cm pastry cutter to cut the dough into rounds and transfer these to lightly-greased baking tray. Prick the rounds all over with a fork (this stops them curling) then dust with a little extra sugar.
Place in an oven pre-heated to 180°C and bake for about 20 minutes, or until they are slightly puffed and firm to the tough. Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely.
To store, keep in an air-tight tin.
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