Recipe - Homemade "Langues de chat" Biscuits

To an Aussie unfamiliar with the term, langues de chat (literally “cat tongues” in French) might sound like something out of a pet shop—but they’re actually delicate, buttery biscuits that are a staple in French patisserie.

• Shape: Long, thin, and slightly curved—resembling the shape of a cat’s tongue, hence the name.
• Texture: Crisp and light, with a melt-in-your-mouth quality.
• Ingredients: Typically made from butter, sugar, flour, and egg whites.
• Serving Style: Often served with tea or coffee, or paired with ice cream. They can be dipped in chocolate or used as a base for sandwich cookies.

Cat’s Tongue Biscuits Receipe (Langues-de-chat)

Makes about 30 biscuits

 Ingredients:

• 5 egg whites
• 125 g salted butter
• 200 g plain flour
• 125 g caster sugar
• 1 vanilla bean (or 25g vanilla sugar)

 Method:

1. Whip the egg whites in a stand mixer (or by hand) until stiff peaks form.
2. Melt the butter in a saucepan with the vanilla bean split and scraped. Alternatively, you can use vanilla sugar
3. Add the sugar and sifted flour to the butter mixture. Stir well.
4. Fold in the whipped egg whites gently until combined.
5. Preheat your oven to 180°C (fan off).
6. Place in dough into a koor by disassembling the koor and refilling for the larger end and reassemble it.
   
7. Use koor to make small dollops of the mixture onto a baking tray lined with baking paper, using a piping bag. Make sure to space them out—at least 4 cm between each—since they’ll spread as they bake, and you don’t want them joining together.
8. Bake for 7–8 minutes, until the edges are golden brown.
9. Cool completely before serving. Bon appetit!