‘Langues de Chat’ Biscuits. Biscuit Recipes Bread Machine Recipes Cornbread Recipes. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Langues de Chat biscuits are classic thin crispy french biscuits. They are delicious eaten on their own but really come into their own when served with cream desserts. It's been a while since I made these biscuits but, inspired by an episode of The Great British Bake Off, I decided I would make them again.
They are simple biscuits to make.
It needs egg white, butter, caster sugar, and flour.
It is also great for practicing piping skills!
You can have ‘Langues de Chat’ Biscuits using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of ‘Langues de Chat’ Biscuits
- Prepare 50 g of Egg White.
- It's 50 g of Butter *softened.
- It's 50 g of Caster Sugar.
- Prepare 50 g of Plain Flour.
- It's of Vanilla *OR other flavour of your choice, optional.
Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Langues de Chat are French cookies called Cat Tongues. These light cookies are soft in the middle and crisp around the edges.
‘Langues de Chat’ Biscuits instructions
- Preheat the oven to 160C. Line a baking tray(s) with baking paper..
- Place the softened Butter and Sugar in a bowl. Beat until smooth and creamy. Gradually beat in the Egg White until the batter is light and fluffy..
- Stir in the Vanilla or flavour of your choice. Grated orange zest is nice. Add the Flour and mix until blended. Dough might be a little stiff..
- Using a pastry bag or a teaspoon, place the batter on the prepared baking tray(s). I recommend to make each biscuit quite small. 2cm batter would become around 5cm biscuit..
- Bake for about 15 minutes or until the edges are golden brown. Transfer to a cooling rack. Biscuits should become crispy as they cool..
Egg whites are beaten until stiff and folded into butter, sugar, and flour. The mixture is piped into thin strips and baked until the edges are golden brown. They can be plain with vanilla extract or flavored with. The origins of the langue de chat biscuit remain a mystery. This small biscuit figures prominently in all of the culinary history books and in all traditional cookbooks, but nobody knows who invented it.