Classic French Langues de Chat Cookies Recipe

Ingredients

100g unsalted butter, at room temperature
100g icing sugar
100g plain flour
3 large egg whites
1 teaspoon vanilla extract

Steps and instructions

Preheat your oven to 180°C (350°F) and line two baking trays with baking paper.
In a large bowl, cream together the butter and icing sugar until light and fluffy.
Gradually add the egg whites to the butter mixture, beating well after each addition.
Sift in the flour and add the vanilla extract, mixing until just combined.
Transfer the batter to a piping bag fitted with a 1cm nozzle. Pipe 7cm long strips onto the lined baking trays, leaving space between each for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Tools for making

Mixing Bowl - A large bowl to cream the butter and icing sugar.
Electric Mixer - To beat the butter mixture and egg whites together.
Sifter - Use to sift the flour before adding to the batter.
Piping Bag - Fitted with a 1cm nozzle to pipe the batter onto the baking trays.
Baking Trays - Two trays lined with baking paper for baking the langues de chat.
Wire Rack - To cool the cookies after baking.

Recipe variations

For a chocolate twist, substitute 20g of the plain flour with cocoa powder.
Add a hint of citrus by adding the zest of one lemon or orange to the batter.
For a nutty flavor, fold in 50g of finely chopped almonds or hazelnuts into the batter.
For a gluten-free version, replace the plain flour with an equal amount of gluten-free flour blend.
Add a teaspoon of ground cinnamon or cardamom for a warm and aromatic touch.
Experiment with different extracts such as almond, coconut, or coffee to vary the flavor.
Add a tablespoon of finely grated dark chocolate or mini chocolate chips for a chocolate chip variation.
For a savory twist, omit the sugar and vanilla extract, and instead add a pinch of salt and a tablespoon of finely grated Parmesan cheese.

Recipe overview

This recipe will guide you on how to make Langues de Chat, or 'Cat's Tongues'. These are a type of French biscuit which are light, delicate, and delicious. They have a crisp texture and a sweet, buttery flavor, with a hint of vanilla. Named for their long, slender shape, Langues de Chat are traditionally served with tea or coffee, and are also excellent accompaniments to ice cream or sorbet. The recipe is straightforward and requires only a few simple ingredients. The result is a batch of elegant, sophisticated cookies sure to impress at any gathering.

Common questions

Can I use salted butter instead of unsalted butter? No, it is best to use unsalted butter in this recipe to control the amount of salt.
Can I substitute icing sugar with regular granulated sugar? No, icing sugar is important for the texture and sweetness of the cookies. Granulated sugar will not give the same results.
Can I use whole eggs instead of just egg whites? No, using only egg whites helps to achieve the light and delicate texture of Langues de Chat cookies.
Can I omit the vanilla extract? While the vanilla extract adds a nice flavor to the cookies, you can omit it if you prefer a plain taste.
Can I use a different size nozzle for piping? Yes, you can experiment with different nozzle sizes to change the shape and size of the cookies. However, keep in mind that the baking time may vary.
How should I store the Langues de Chat cookies? Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.

Serving dishes and utensils

Baking trays - Used to bake the Langues de Chat cookies.
Baking paper - Lined on the baking trays to prevent the cookies from sticking.
Large bowl - Used for creaming the butter and icing sugar.
Piping bag - Fitted with a 1cm nozzle to pipe the cookie batter onto the baking trays.
Wire rack - Used to cool the baked cookies.

Origin stories

Langues de Chat, French for "cat's tongues", are delicate, crispy biscuits that originate from France. The name is derived from their unique shape, which resembles the slender, elongated tongue of a cat. These biscuits have a long history, dating back to the 17th century, where they were often served with tea or as an accompaniment to ice cream or sorbet. Their simplicity should not fool you; their charm lies within their delicate texture and buttery, vanilla flavor. The thin, crisp exterior gives way to a slightly chewy center, creating a delightful contrast that is truly irresistible. It is a humble reminder that sometimes, the simplest of ingredients and methods can yield the most exquisite results.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.