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Light, crispy, and melt-in-your-mouth, perfect for snacking or afternoon tea.

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Serves 20. Not included in nutritions:

Ingredients

Preheat oven to 180°C (350°F). Bring butter and egg whites to room temperature.

Prepare a non-stick baking sheet or line a baking sheet with a silicone mat.

Fit a round piping tip to a piping bag, tie off the end, and place in a tall container for support.

In a mixing bowl, combine butter and sugar. Use a spatula to press and mix until the sugar is partially dissolved and no longer feels gritty.

Add half of the egg whites, stirring until the butter fully absorbs them and forms a smooth mixture.

Sift in half of the flour and mix until no dry flour remains.

Add the remaining egg whites, vanilla extract, and salt, mixing until fully incorporated.

Sift in the remaining flour, then gently press the batter with a spatula to remove any lumps.

Transfer the batter to the piping bag and pipe strips of batter about 7 cm long on the baking sheet, leaving space between each strip.

Bake for 15 minutes, until the edges are a deep golden brown.

Transfer the cookies to a wire rack to cool.

Combine all dip ingredients in a mixing bowl and use a spatula to mix until smooth.

Soften butter to room temperature before starting, ensuring it’s soft enough to press easily but not melted.
Use room temperature egg whites to prevent the butter from separating.
A flat, non-stick baking sheet or a silicone mat is recommended. Avoid parchment paper, as it may wrinkle and make the cookie bottoms uneven.
Baking time may vary based on oven temperature, batter thickness, and the presence of a silicone mat. Start checking at 10 minutes, removing when edges are a deep golden brown.

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