CookEat Recipe
Langues de Chats
Thin finger-shaped biscuits made with whole eggs and melted butter.
Method
Steps
Step 1
Preheat the oven to 180°C. Lightly butter and flour baking tins. Put the four ounces of sugar and two whole eggs in a bowl and stir with a wooden spoon for five minutes. Add the other two whole eggs and stir briskly for another five minutes.
Step 2
Add the six ounces of sifted flour and four tablespoons of melted butter. Mix for one minute. Transfer the batter to a piping bag fitted with a plain quarter-inch tube.
Step 3
Pipe the batter into similar finger-shaped strips on the prepared tins, leaving space between them to spread. Bake for about ten minutes, watching closely, and continue as needed until the edges are golden and the centres are dry and set with no wet batter. Repeat with any remaining batter.
Step 4
Remove the tins from the oven, let the biscuits firm briefly, then lift them onto a rack and let cool completely. Serve cold.
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