125g/4½oz unsalted lactose free butter, softened

125g/4½oz icing sugar, sifted

125g/4½oz gluten free plain flour, sifted

pinch salt

1 tsp vanilla extract

3 large egg whites

Serves - 6


Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment.

Put the lactose free butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth.

Beat in the gluten free flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites.

Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper.

Leave 5cm/2in between each biscuit as they will spread during cooking.

Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch.

Bake the biscuits for 10-12 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray).

Recipe adapted from: Good Food
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