“LANGUES DE CHAT”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
3-1/2 oz. Vanilla sugar
3-1/2 oz. Plain flour, sieved
*Whisk together the eggs and sugar until thick and creamy. Fold the flour into the creamed mixture, using a large metal spoon, lightly but thoroughly.
**Place the mixture in a piping bag fitted with a plain nozzle and pipe 2 inch lengths on to non-stick silicone paper.
***Bake in a pre-heated hot oven for 7 minutes, until light golden. Allow to cool for a few minutes, then carefully transfer the biscuits to a wire rack to cool completely. The biscuits will keep well in an airtight tin for up to a fortnight.
Prep time – 15 minutes
Cooking – 7 minutes
Oven – 400 degrees Fahrenheit
— 30 biscuits