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Langue de Chat Biscuits
An ideal accompaniment if you wish to smarten up a ice cream or mousse-type dessert. These now seem to be quite hard to buy, but are very easy to make.
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120g/4 oz Butter (preferably unsalted) - at room temperature
100g/3 oz Caster Sugar
120g/4 oz Plain Flour
a few drops of Vanilla Essence
2 medium Eggs
Equipment: a piping bag or strong plastic food bag with a small hole cut in a corner; baking trays - either non-stick or lined with silicon baking paper
1. Heat the oven to 220ºC/425ºF/Gas 7. Prepare your baking sheets (probably two, depending on size). Put oven shelf near the top.
2. Cream the butter in a bowl, with the back of a wooden spoon, add the sugar and drops of vanilla (perhaps about ¼ teaspoon).
3. Mix the sugar in well, then add the eggs one at a time, mixing in well.
4. Sieve the flour into the mixture and mix until smooth.
5. Pipe the mixture into strips about 7cm/3 cm long, spacing them at least 2.5cm/1 ins apart (as they well spread) onto your prepared baking sheets
6. Bake for about 8 minutes or until the biscuits are golden – with a darker rim around their edges.
Cool them on a rack, after which they will keep well in an air-tight tin.