Langues de Chat biscuits
From 1955 the definitive Philip Harben recipe for these delicate biscuits
Ingredients
- 2 oz butter or margarine
- 2 oz caster sugar
- grated rind of 1/2 a lemon
- whites only of two eggs
- 3 oz of plain or self-raising flour
Instructions
- Utensils
- A forcing bag with 1/4 inch plain pipe
- Oven
- Medium hot
- Cream the butter or margarine and sugar together and add the grated lemon rind.
- Add the unbeaten egg whites in four instalments, beating for at least half a minute after each addition.
- Carefully work in the flour, sieving it first.
- Put the resulting mixture into the forcing bag fitted with a 1/4 inch plain pipe and onto a well greased baking sheet pipe out two-and-a-half to three inch lengths with at least half an inch clear between each.
- Put the baking sheet into the oven and look at the biscuits after five minutes.
- They started like little sausages, but they are by now flattened out and the outside rims may be beginning to brown.
- As soon as the edges are well browned, with the middles still pale, they are done.