These biscuits are called Langues de Chat and the literal translation from French is cat's tongues because that's kind of what they look like. They're quite good for serving with a dessert or just for nibbling on. I increased the quantities from the original recipe due to the number of spare egg whites I had in the fridge and I used vanilla sugar instead of caster sugar. I had a bit of a disaster when piping though, as I only have one shelf in my oven I had to bake these in 3 batches of 20 and on the third batch the nozzle shot out of the piping bag and dolloped batter all over the baking tray. But instead of admitting defeat I spread the mixture thinly over the tray and baked it as one giant tuile type biscuit and broke it into pieces to serve. I forgot to take a picture of the wonky biscuits though so you just get a picture of the pretty ones.
Ingredients - makes about 60 - adapted from Baked & Delicious magazine issue 7
75g vanilla sugar - make your own by infusing a pot of caster sugar with a vanilla pod
3 egg whites, lightly beaten
75g plain flour
- Preheat the oven to 220C and line baking trays with greaseproof paper or use a non stick silicone baking tray liner (I love mine!)
- Beat the butter and sugar together until light and fluffy and gradually beat in the egg whites a little at a time then gently fold in the flour.
- Spoon the mixture into a large piping bag fitted with a 5mm nozzle and pipe straight lines about 6cm long and leave a 2.5cm gap between each one as they will spread in the oven. Tap the tray to release any air bubbles and then bake for 4-5 minutes until just golden and the edges are turning brown. Cool on a wire rack.