Preparation time: 30 minutes
Cooking time: 12 minutes
Makes 60 cookies
200g (7oz) salted butter, softened
120g (41/2oz) caster sugar
1 medium egg, separated, plus 1 egg yolk
2 tsp vanilla extract
300g (101/2oz) plain flour
150g (5oz) demerara sugar
1. In a large bowl, mix the butter, caster sugar, two egg yolks and vanilla with a wooden spoon until creamy. Stir in the flour – you may need to use your hands to get all of the dry ingredients mixed together. Roughly divide the mixture into three.
2. Lay out 3 large sheets of greaseproof paper, and on each one, roll out a third of the dough into a long, thin sausage – about 1 inch thick. Use the paper to help you roll it out as smoothly and evenly as possible.
3. Lightly beat the egg white, then brush all over the dough. Scatter over the Demerara sugar and roll it so the dough is completely coated. Wrap up in the paper and carefully transfer to the fridge to chill for 30-40 mins until firm. At this stage you can freeze for up to 2 months, wrapped well in cling film.
4. Heat oven to 200°C/R6. Using a sharp knife, slice each roll into roughly 20 small biscuits. Arrange over baking paper-lined baking trays – they will spread a little so ensure you leave gaps.
5. Bake for 8-12 minutes until pale golden.
6. Cool on the trays until firm.
Recipe and image courtesy of www.whitworths-sugar.co.uk