How to make the thin and crispy Langue de Chat biscuits

Level: Easy
Total time: 25min

These Langue de Chat biscuits are one of the French classics. They are also one of the easiest French biscuits to make and they are as good alone as served with ice-cream or sorbet. You can store them for a few days in a small metal or plastic container. I have never been able to test for how long they can stay crispy though – my boys always eat them so quickly they never last to the next day…

THE TIPS TO SUCCEED

1: The butter needs to be at room temperature for the dough to get the right consistency

2: Carefully watch while baking so you can take them out of the oven as soon as the edges have colored

Let’s get started

Ingredients

• 80 g Butter 
• 80 g Sugar
• 2 pcs Egg Whites
• 100 g Flour

How to do it

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Take the butter out. of the fridge at least 1 hours before to start cooking. Alternatively soften it in the microwave (without melting it)

Set your oven to 200°c, I use hot air circulation but you can also use the standard heat.

Put your soft butter into a bowl and add the sugar. Mix well together before to add the egg whites and mix again. Finally you add the flour and mix one last time. You can mix this by hand or using a kitchen machine, whatever you prefer.

Using a spatula put the dough into a piping bag, with pastry tip size 6. Pose the dough in 5 cm long cylinders on a slightly buttered cooking plate and put to cook for a few minutes. Watch the biscuits constantly and take them out when the edges are getting colored.

Remove them from the hot plate immediately and leave to cool down.

How to serve the Langue de Chat biscuits

Serve them with a tea, coffee or as a snack for the kids. It is also one of the classic ice cream biscuits that adds the crispiness you need to your sorbet or ice cream recipe. Click here to find the recipe for a Raspberry sorbet you can make with or without an ice-cream machine.