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Preheat the oven to 180C and line two baking trays with baking parchment.
Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth.
Beat in the 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 round nozzle and pipe straight lines of the mixture, about 8cm long, onto the paper.
Leave 5cm 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 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).