Langues des chats

Langues des chats

Cats’ tongues

By
From
Baking
Makes
24
Photographer
Vanessa Levis

A flat, crisp biscuit, shaped like a finger or cat’s tongue, which originated in 17th-century Europe. These elegant biscuits are perfect for an afternoon tea and can also be served with liqueurs, sparkling wines, ice creams and cream desserts, and also used as an ingredient in some puddings.

Ingredients

Quantity Ingredient
60g butter, softened
55g caster sugar
2 egg white
75g plain flour
1/4 teaspoon vanilla essence

Method

  1. Preheat the oven to 190°C. Grease two baking trays and dust them with flour.
  2. Using an electric mixer, cream the butter with the sugar until very light and fluffy. Beat the egg whites to a snow and add to the butter mixture alternately with the sifted flour, beating vigorously. Add the vanilla. Spoon into a piping bag fitted with a 1 cm plain tube.
  3. Pipe the mixture onto the prepared tray in the shape of éclairs, about 7.5 cm long. Bang the tray sharply on the work surface once or twice to flatten the biscuits slightly.
  4. Place on the prepared trays and bake for 10–12 minutes, or until the biscuits are pale golden with the edges tinged brown. Leave to cool on the tray.

Note

  • The biscuits keep well in an airtight container for up to 2 weeks. You can also recrisp them in a preheated 180˚C oven for 3–4 minutes, then cool on a wire rack.
Tags:
baking
bakery
margaret
fulton
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