The butter twists are delicious and crunchy shortbread, perfect for using the egg whites from other preparations. Martha Stewart guarantees!
| 115 g butter, room temperature | |
| 100 g sugar | |
| 1 teaspoon vanilla extract | |
| 1 egg white | |
| 200 g all purpose flour | |
| 1 pinch of salt | |
| sugar cane |
| 1. | Preheat the oven to 180 °. Mix the softned butter with the sugar with the electric whisk until it is white and fluffy. |
| 2. | Add vanilla and egg white without whipping, reducing speed to a minimum. Add the flour, salt and work slowly until everything is blended. Take the dough and knead it a little until it is smooth. |
| 3. | Take off small pieces and form sticks, about 12 cm long, about the size of a little finger, fold them in half and twist them on themselves. Place them in a small bowl containing the cane sugar, so that it adheres well to a face and place them on a baking sheet lined with baking paper with the sugar facing upwards. If necessary, let them rest a little in the fridge, to keep it well shaped during baking. |
| 4. | Bake for 15/18 minutes until the edges are golden. Keet in a tin container for about a week. |
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