100 g/4 oz butter, softened, plus extra for greasing
100 g/4 oz caster sugar
A few drops of vanilla (extract)
3 egg whites
1 cup plain (all-purpose) flour
½ cup cornflour (cornstarch)
350'F
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.cook 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.
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