125g butter, softened
125g caster sugar
3 egg whites
125g plain flour
Optional extras (choose only one of the following)
2 tsp lavender flowers/dried rose petals/fennel seeds or crystallised fruits, finely chopped
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Grated rind of 1 orange or lemon
(I used 1/2 tsp of vanilla essence for these)
Preheat the oven to 200C
Line a baking sheet with baking parchment
Beat the butter and sugar together until pale and creamy.
In a separate bowl, whisk the egg whites until stiff, then gradually fold them into the butter mixture.
Sift in the flour and gently fold into the mixture.
Fit a piping bag with a medium sized plain nozzle (or a ziplock bag with the end snipped off) and spoon in the mixture.
Pipe the mixture into 3inch long fingers, no thicker than 1/2inch wide, leaving a little space between them to allow for spreading.
Sprinkle with optional extras of your choice and bake for 5-8 minutes or until crispy and pale golden around the edges.
Allow to cool completely.