[Sca-cooks] no more OT than some: speaking of tongues....

[Rob Downie]

Here is the recipe from "The Essential Baking Cookbook"
This is an Australan cookbook, so it may need tweaking for different
altitudes.

Langues de Chat

75g unsalted butter, softened
1/3 cup (90g/3oz) caster sugar
2 egg whites
75g (2 1/2 oz) plain flour, sifted

Preheat oven to 220*C (425*F/Gas 7).  Line two baking trays with
parchment.
Cream the butter and sugar in a small bowl with electric beaters until
light and fluffy.  Wisk the egg whites in a small bowl with a fork until
frothy, then gradually add to the butter mixture, beating well after
each adition.  Lightly fold in the sifted flour and a pinch of salt unil
well combined.
To make even sized langues de chat draw with a pencil 8cm (3")wide lines
on on the baking paper. Turn the paper over.  Use the lines as a guide
to pipe the mixture, leaving a space for expansion.  You will be able to
fit two 3" lines on each tray and pipe12 biscuits per tray.  If your
trays are small, cook in batches..  Spoon the mixture into a piping bag
fitted with a 1cm (1/2") plaintube and pipe 8cm (3") wide lengths onto
the trays.  bake for 6 to 7 minutes, or until cookee thrughand lightly
brown around the edges. Cool on the tray for 2 minutes, then transfer to
a rack to cool completely.

Note: Langues de chat translates from the french as cat's tongues,
reffering to the shape of the biscuit.  these thin, narrow and delicate
biscuits are often serve with ice creams, sorbets, and other iced or
soft desserts such as mousses or sabayons.  they are also served as a
snack with tea and coffee. theywill keep, stored in an airtight
container in the refigerator, for up to a week.


I've found ready made "Linguas de Gato" in Portuguese grocery stores.
These have a definite citrus flavour, and aren't as light as the french
version.

Faerisa