Recipe – “Langues De Chat”


“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson


3                eggs

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