Langues de chat

Langues de chat

By
From
Leiths How to Cook
Makes
50
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g butter, softened
100g caster sugar
3 egg whites
100g plain flour

Method

  1. Heat the oven to 200°C. Line 2 or 3 large baking sheets with baking parchment.
  2. Put the butter into a medium bowl and add about one-third of the sugar. Cream together using a wooden spoon, then add the remaining sugar in 2 additions, beating until pale and fluffy.
  3. Whisk the egg whites until frothy, then gradually mix into the creamed butter and sugar mixture using a spatula, beating well after each addition.
  4. Sift in the flour and fold it in carefully with the spatula.
  5. Spoon the mixture into a piping bag fitted with a 5–8 mm plain nozzle. Pipe straight lines onto the prepared baking sheets, about 8 cm long and the thickness of a pencil, spacing them well apart to allow room for spreading. Tap the baking sheets to release air bubbles from the mixture
  6. Bake in the oven for 5–8 minutes until the sponge biscuits are slightly risen and golden around the edges. Remove from the oven and leave to cool for a few seconds before carefully lifting the biscuits with a palette knife and transferring them to a wire rack to cool completely. They will keep for a few days, stored in an airtight container.
Tags:
Leiths School of food and wine
cookery course
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