I can’t resist giving you the literal translation of Langues-de-chat: it’s ‘cat’s tongue’. I will leave you to imagine the silly games played by children in France. These finger biscuits work well served with a crème brûlée, vanilla ice cream or fresh fruit salad.
Ingredients
- 60 g soft butter
- 40 g caster sugar
- 70 g plain flour
- 1 medium egg
- 1 teaspoon vanilla extract
How to Make It
- In a bowl, mix the soft butter with the caster sugar using a spatula. Add the flour, then the egg, vanilla extract and combine. This can also be done in a food processor or an electric mixer fitted with a paddle.
- Fill a piping bag fitted with a small nozzle (or use a teaspoon).
- On 2 trays lined with a silicone mat, pipe the finger biscuits in 6 cm-long lines, in staggered rows, with 3 cm gaps in between.
- Bake for 4 minutes and then turn the trays and bake for an extra minute or 2. Cool on the trays.