French Langues de chat (Cat tongue biscuits)
With just 2 days to White Day, I wanted a quick and easy recipe for cookies up. But that was assuming you'd celebrate White Day. What if you don't know what it is?
Honestly, these cookies are reason enough to bake them. It's an easy recipe and the cookies are simply delicious (simply - easy, get it?). I bet you have all the ingredients you need in your house right now!
Seriously, when they just come out of the oven these cookies are so soft and chewy, you'd barely imagine how crunchy they become once they've cooled down. I really love these cookies. They're good on their own, but also perfect for decorating ice creams or turning a pudding into a fancy desert. Dipping in coffee or tea is also totally an option.
It's actually hard to find the history of langues de chat. They're called cat tongues, simply because they look like cat tongues (with a bit of imagination). Though the French name is used most often, the actual origins of the biscuit are unknown. They most likely originated from (Northern) Europe and may date back to as early as the 17th century. The earliest recipe however, dates 1919 from San Fransisco. I'm not sure if you're with me here, but I think that's funny.
White Day - 14 March, exactly one month after 14 February. On Valentine's Day women in Japan hand out chocolate to the men (I explained it before here). Exactly one month later, it's up to the men to return the favour. Usually they give out cookies, marshmallows or chocolate. Just like the women a month earlier, men are expected to give presents to colleagues, as well as their girlfriends. They should also man up and return at least as much as, but preferably 3 times the worth of the Valentines present!
Honestly, these cookies are reason enough to bake them. It's an easy recipe and the cookies are simply delicious (simply - easy, get it?). I bet you have all the ingredients you need in your house right now!
Langues de chat
makes 20 - from The book of Biscuits
60 grams butter
90 grams sugar
1 egg
60 grams flour
Preheat the oven to 220°C or 425°F.
1. Cream the butter with the sugar until light and airy.
2. Beat the egg loose. Gradually add the egg to the butter, while continuing to beat the butter. Keep beating until everything is incorporated.
3. Fold in the flour until you have an even soft dough. Be careful not to overmix as the cookies may turn dry.
4. Put a 10-12mm (0,4-0,5inch) round tip at the end of a piping bag. Fill the bag with the batter.
5. Pipe lines of about a fingers length on a greased or lined baking sheet. Make sure to leave enough space between the lines as the cookies will spread when baked. Use a knife to cut off the dough from the piping bag, so the lines stay clean and straight.
6. Bake in a preheated oven for about 6-8 minutes until the edges are golden. Leave to cool on the baking sheet for a minute or so and then transfer them to a wire rack to cool completely.
makes 20 - from The book of Biscuits
60 grams butter
90 grams sugar
1 egg
60 grams flour
Preheat the oven to 220°C or 425°F.
1. Cream the butter with the sugar until light and airy.
2. Beat the egg loose. Gradually add the egg to the butter, while continuing to beat the butter. Keep beating until everything is incorporated.
3. Fold in the flour until you have an even soft dough. Be careful not to overmix as the cookies may turn dry.
4. Put a 10-12mm (0,4-0,5inch) round tip at the end of a piping bag. Fill the bag with the batter.
5. Pipe lines of about a fingers length on a greased or lined baking sheet. Make sure to leave enough space between the lines as the cookies will spread when baked. Use a knife to cut off the dough from the piping bag, so the lines stay clean and straight.
6. Bake in a preheated oven for about 6-8 minutes until the edges are golden. Leave to cool on the baking sheet for a minute or so and then transfer them to a wire rack to cool completely.
Seriously, when they just come out of the oven these cookies are so soft and chewy, you'd barely imagine how crunchy they become once they've cooled down. I really love these cookies. They're good on their own, but also perfect for decorating ice creams or turning a pudding into a fancy desert. Dipping in coffee or tea is also totally an option.
It's actually hard to find the history of langues de chat. They're called cat tongues, simply because they look like cat tongues (with a bit of imagination). Though the French name is used most often, the actual origins of the biscuit are unknown. They most likely originated from (Northern) Europe and may date back to as early as the 17th century. The earliest recipe however, dates 1919 from San Fransisco. I'm not sure if you're with me here, but I think that's funny.
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