As you all know i'm bit of a creative cook and i like to find odd named foods and give them a go, and this one is just that.
Langues De Chat translates to cats tongue in french (don't let that put you off) which obviously refers to its shape.
This delicate biscuits are super simple (only 4 ingredients) and are great served with a cuppa or even on top of ice cream.
Langues De Chat translates to cats tongue in french (don't let that put you off) which obviously refers to its shape.
This delicate biscuits are super simple (only 4 ingredients) and are great served with a cuppa or even on top of ice cream.
Ingredients:
75g Butter, softened
90g Caster Sugar
2 Egg whites
75g Plain Flour
Method:
Preheat the oven to 220'c. Line two trays with baking paper.
Cream butter and sugar together in a small bowl with electric beaters until light and fluffy. Whisk egg whites with a fork until foamy, then add slowly to the butter mixture, beating well. Lightly fold in the flour until well combined.
Put mixture into a piping bag (I used a 1cm plain tube nozzle) and pipe 8cm long lines (leave a little gap between as they spread slightly when cooking).
Bake in the oven for 6mins until cooked through and lightly browned around the edges. Cool on the tray for 2mins before transferring onto a wire rack to cool.
75g Butter, softened
90g Caster Sugar
2 Egg whites
75g Plain Flour
Method:
Preheat the oven to 220'c. Line two trays with baking paper.
Cream butter and sugar together in a small bowl with electric beaters until light and fluffy. Whisk egg whites with a fork until foamy, then add slowly to the butter mixture, beating well. Lightly fold in the flour until well combined.
Put mixture into a piping bag (I used a 1cm plain tube nozzle) and pipe 8cm long lines (leave a little gap between as they spread slightly when cooking).
Bake in the oven for 6mins until cooked through and lightly browned around the edges. Cool on the tray for 2mins before transferring onto a wire rack to cool.
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