These are light, thin and crispy French biscuits. They can be eaten on their own, dipped in chocolate or sandwiched together but even better with ice cream.
For someone who rarely makes biscuits, I can say these are super easy to make. I decided to sandwich them together with chocolate in the middle and dip them in the remaining melted chocolate to create cute little cat paws. These bake fast in the oven and they're slightly unpredictable of how much they will spread in the, so it's a bit tricky getting them all the same size.
Customising your biscuits
Flavours: Rather than sticking with the classic vanilla flavour, why not try using lemon or orange zest to give it that extra kick or even making it spicy using ginger, cardamom, or mixed spices.
Toppings: Try sprinkling chopped pistachios or hazelnuts and even cocoa nibs to add an extra dimension to the biscuits.
Makes: 25 biscuits | Prep time: 15 minutes | Baking time: 10-30 minutes
125g plain flour, sifted
125g unsalted butter
125g icing sugar, sifted
pinch of salt
1 tsp vanilla extract
3 egg white
Preheat your oven to 180° (160° fan)/350F/gas mark 4. Line two baking trays with greaseproof paper.
Put the butter and icing sugar into a bowl and beat using an electric hand whisk or stand mixer until pale and smooth - this will take about 3-5 minutes. Beat in the sifted flour, half at a time. Add the salt and vanilla extract, then beat in the egg whites.
Spoon the mixture into a piping bag, fitted with a 1cm round nozzle and pipe straight lines of the mixture to about 8 cm long onto the baking tray. Leave a 4-5 cm gap between each biscuit.
Put them in the fridge for 20 minutes or until the mixture is firm to the touch
Bake the biscuits for 10 minutes or until light and golden-brown around the edges. Transfer to a cooling rack to avoid sticking to the tray.