Do you want to use up leftover Egg White? This is a great recipe to know.
In Japan, this type of biscuits are called ‘Langues de Chat’, that means ‘Tongue of the Cat’ in French. The traditional French ‘Langues de Chat’ biscuits are indeed in the shape of Cat’s Tongue and often baked in the special mould, but in Japan they can be round, square or even rolled into tubes. I always make round ones as it is the easiest.
*You need same weight of 4 ingredients. First you weigh Egg White. If you have 50g Egg White, you need 50g of each Butter, Sugar and Flour. Easy to remember.
Egg White 50g
Butter 50g *softened
Caster Sugar 50g
Plain Flour 50g
Vanilla OR other flavour of your choice *optional
- Preheat the oven to 160℃. Line a baking tray(s) with baking paper.
- Place the softened Butter and Sugar in a bowl. Beat until smooth and creamy. Gradually beat in the Egg White until the batter is light and fluffy.
- Stir in the Vanilla or flavour of your choice. Grated orange zest is nice. Add the Flour and mix until blended. Dough might be a little stiff.
- Using a pastry bag or a teaspoon, place the batter on the prepared baking tray(s). I recommend to make each biscuit quite small. 2cm batter would become 4-5cm biscuit.
- Bake for about 15 minutes or until the edges are golden brown. Transfer to a cooling rack. Biscuits should become crispy as they cool. If not, leave them in the oven, that is still quite hot, for 5 to 10 minutes.