Langues de chat

Method

1. Preheat the oven to hot 220°C (425°F/Gas 7). Line two baking trays with baking paper.

2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Whisk the egg whites in a small bowl with a fork until frothy, then gradually add to the butter mixture, beating well after each addition. Lightly fold in the sifted flour and a pinch of salt until well combined.

3. To make even-sized langues de chat draw with a pencil 8 cm (3 inch) wide lines on the baking paper. Turn the paper over. Use the lines as aguide to pipe the mixture, leaving a space for expansion. You will be able to fit two 8 cm (3 inch) lines on each tray and pipe 12 biscuitsper tray. If your trays are small, cook in batches. Spoon the mixture into a piping bag fitted with a 1 cm (½ inch) plain tube and pipe 8cm (3 inch) lengths onto the trays. Bake for 6–7 minutes, or until cooked through and lightly brown around the edges. Cool on the trays for 2 minutes, then transfer to a wire rack to cool completely.