Not really, it’s cat’s tongues. Or Langues de Chat biscuits. But I’ll come to them in a minute.
We had some friends over for supper yesterday. We were going to barbecue, which is lovely and simple and just involves prepping a variety of things and then bringing it all together in a communal cook-a-thon on our most excellent portable barbecue (an upcycled old wheelbarrow).
But it’s Scotland in mid-June so the skies opened and it didn’t stop raining all day long. Add that to a cold wind and it was clearly no evening for a barbecue.
Plan B was homemade burgers. So we had a totally retro meal with prawn cocktail to start (with bought-in iceberg lettuce, because when I went to pick lettuce from the garden I discovered the rabbit had been there before me. Grrrr), and strawberry ripple ice-cream for afters, with langues de chat biscuits.
I could get seriously addicted to these biscuits, so it’s just as well that they are ridiculously easy to make. As far as a biscuit goes, I think these deliver the max on Ease of Making vs Tasty Loveliness. And if you’re careful you can make them look utterly professional in a uniform sort of a way.
Langues de Chat
Preheat oven to 200C / GM6. Lining a baking sheet (or two) with greaseproof paper. Find your piping bag, and fit it with a plain nozzle.
- 100g icing sugar, sifted
- 100g softened, unsalted butter
- 1tsp vanilla extract
- 2 large egg whites
- 120g plain flour, sifted
- Beat together the icing sugar and butter, till it is soft and fluffy
- Add the vanilla and then the egg whites, one at a time, beating well after each addition
- Fold in the plain flour
- Dollop it all into your piping bag (you know that the easiest way to do this is to put the whole bag into a tall container, folding the bag over the edges, a bit like how you’d line a bin with a bin liner)
- Squeeze the mixture onto your baking sheets (if you’re a true professional, you might have drawn lines on your paper, so all the biscuits are the same length. I’m not).. you are probably looking for 2″ long squeezes. They expand a bit on cooking so leave enough room for them to spread out.
- Bake for about 8 minutes, until the biscuits are lightly golden and going nicely brown at the edges.
- Leave for a minute or two on the baking sheet and then transfer to a wire rack to cool.
These are perfect with ice cream. Or a cup of coffee. Or a bowl of strawberries. Or made into sandwiches with jam, or lemon curd, or chocolate ganache (but do this just before you serve them as they’ll go soft after a wee while).
As an aside, the ice cream I made didn’t work. It turns out that if you don’t put enough sweet stuff in with the cream it stays too hard and feels like solid cream with ice crystals in it. Bah. And in the past I’ve made such nommy ice cream. Never mind. The biscuits were great. So was the company.
Note to self These biscuits only help weight loss if you don’t eat them, or any of the raw mixture. Or perhaps if you limit yourself to only one or two. And I mean only one or two in total, not just one or two at a time. They are seriously more-ish! But seriously, they come out as such teeny wee light wee biscuits that they might be good for some people on a diet – one or two biscuits might give you enough of a wee sugary hit, without breaking the calorie bank.
- Ring Biscuits with Cardamom – Ciambelline al Cardamo (signorbiscotti.wordpress.com)
- Everything else up in smoke, it’s good to have the old reliables. (decidedlydelicious.com)