I mentioned these biscuits alongside the lemon posset I posted the other day. They made a great accompaniment to it. Though if you don’t fancy making the lemon posset as well, they are also just as great with a good cup of cha. Any cha. But do make your favourite cha. They also go really well with icecream .
So to all those cat lovers out there, you must make Langues du Chat. And for those who aren’t as keen on cats as we are, just make some biscuits in an oblong shape 😉 Doesn’t have the same ring to it does it?
Now, there does seem to be quite a few subtle variations of this recipe (isn’t there always), but after all the biscuit, as we’ve already discovered, is primarily concerned with the shape. Though there is nothing stopping you making them round. The recipe I used comes from ‘A Year of Family Recipes’ by Lesley Wild, Betty’s Cookery School. It’s a lovely book, focussing on seasonality, very much as the Betty Tearooms do. My parents very kindly bought it for me at Betty’s Tearoom in York because they know how much I enjoy going there. I’ve not adjusted the recipe ingredients because it’s lovely as it is.
|Clockwisefrom top left: Beaten egg whites; egg whites folded into dry ingredients;
mixture in a disposable piping bag; Langues du Chat biscuits.
Langues du Chat Biscuits
Volume: approx. 24 biscuits
Cost: £1.35. That’s 5.6p each
Freezable: Sorry, not tried.
Time: 15 minutes; plus baking time of approx. 17 minutes.
Recipe from: ‘A year of Family Recipes’ by Lesley Wild.
You will need
3 egg whites
80g ground almonds
80g caster sugar
2 tsp plain flour.
How to make them
1. Preheat the oven to 150c / Fan 140c / Gas 2
2. Line a large baking tray with grease proof paper by dabbing small bits of margarine in the corners of the tray and laying the paper on top. (This will just stop the paper billowing around).
3. Place the dry ingredients into a large bowl, and give them a mix to breakdown any clumps of ground almonds.
4. In a separate bowl whisk the egg whites. Make sure the bowl and whisk are scrupulously clean, any residue of fat will prevent the egg whites becoming ‘meringue’ like. You can use a stand mixer, hand held electric whisk or a balloon whisk for this. I used a balloon whisk to save on washing up! It took me only 3 or 4 minutes. You’re aiming for the egg whites to have doubled in volume and be firm. They won’t be shiny like a meringue (because no sugar has been added).
5. Tip the egg whites gently into the dry ingredient. Using a spatula or metal spoon, fold the egg whites in gently.
6. Place the mixture into a piping bag. Snip the end off the bag (if using disposable ones) and then pipe your cat’s tongues onto the lined tray. Aim for about 7cm in length. Alternatively you could use a spoon to drop circles of the mixture onto the greased tray. Remember to leave sufficient space around each biscuit to allow for expansion.
7. Bake the biscuits for about 17 minutes until firm and lightly golden. You may need to rotate the tray 2/3 of the way through cooking.
8. Once cooled, remove from the tray and place on a cooling rack to finish cooling.
If liked you can add some cocoa nibs or chopped nuts before baking.