Crisp Dessert Recipes - Langues de Chat Recipe

Ingredients

• 100 g/4 oz/1/2 cup butter, softened, plus extra for greasing

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• A few drops of vanilla essence (extract)

• 3 egg whites

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 25 g/1 oz/1/4 cup corn flour (cornstarch)

---

Method:

1. Beat together the butter and sugar until light and fluffy. Beat in a few drops of vanilla essence. Whisk the egg whites until stiff and fold in with a metal spoon.

2. Sift the flours over the surface and lightly fold in with a metal spoon. Use to fill a piping bag fitted with a large plain tube (tip).

3. Pipe small finger lengths a little apart on buttered baking (cookie) sheets.

4. Bake in a preheated oven at 180C/350F/gas mark 4 for about 20 minutes or until brown round the edges. Do not overcook  they should still be pale on top.

5. Allow to cool slightly, then transfer to a wire rack until completely cold. Store in an airtight container.