Langues de Chats (lahng d’shah) are small flat sweet biscuits and, as their name suggests, they are shaped like a cat’s tongue. They are traditionally served with liqueurs and wines, and make excellent accompaniments to ice-creams or sorbets.
2 oz. butter
2 oz. castor sugar
2 egg whites, beaten until stiff
2 oz. flour, sifted
1 teaspoon vanilla essence
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C) and line two large baking sheets with greaseproof or waxed paper.
In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is soft and fluffy. Add the egg whites and flour alternately, a little at a time, beating constantly until they are completely absorbed. Add the vanilla essence.
Using a forcing bag with a round nozzle, pipe the mixture in strips, each about 21/2inches long, on to the prepared baking sheets. Place the sheets in the oven and bake for 10 to 12 minutes, or until the biscuits are pale golden, with the edges tinged with brown.
Remove the sheets from the oven and allow the biscuits to cool on the sheets before serving or storing in an airtight tin.