CookEat Recipe
Langues de Chat Biscuits
Thin finger-length butter biscuits piped from a smooth paste and baked until the edges are golden.
Method
Steps
Step 1
Gather the ingredients: 105 g softened butter: 100 g for the paste and 5 g for the trays; 100 g white icing sugar; 100 g fine plain flour; 1 egg white, unwhipped.
Step 2
Heat the oven to 170°C and grease baking trays very lightly with the reserved 5 g butter. Work the remaining softened butter with a wooden spoon until smooth; do not melt it.
Step 3
Beat the icing sugar into the butter, then work in the flour. Add the unwhipped egg white last and continue mixing until the paste is smooth and homogeneous.
Step 4
Transfer to a piping bag fitted with a plain round or square nozzle about 1 cm wide. Pipe roughly finger-length strips, about 6–7 cm long, leaving at least 4 cm between them because they spread. Aim for about 50 small biscuits across several trays.
Step 5
Bake in batches for about 8–12 minutes, watching closely, until the edges are golden and the centres pale. Leave briefly on the tray until firm enough to lift, then cool on a rack. Store completely cooled biscuits in a dry airtight container; no finishing sugar or filling is required.
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