Delicate little biscuits shaped like cats’ tongues (“langue” = tongue and “chat” = cat in French), which are delicious served with ice-creams or sorbets, or even eaten with tea or coffee. The mixture is usually piped on to a baking tray, but if the idea of using a piping bag is too daunting you can just spoon it on to the tray with a teaspoon, though the shapes will be a lot more uneven. They’ll taste just as good, but you might have to think up a new name for them!

You will need:

• A baking sheet or two, lined with baking parchment
• A piping bag with a 5mm (⅜”) plain nozzle (or a teaspoon!)
• An electric mixer
• A cooling rack

Ingredients (makes about 25-30 biscuits):

• 125g butter
• 125g caster sugar
• 3 egg whites
• 125g unbleached plain flour (or any soft flour without any raising agents)
• A few drops natural vanilla essence

Temperature:

• 220°C/425°F/ Gas mark 7

Method:

1. Cream together the butter and sugar until pale in colour.

2. Add the egg whites, a third (i.e. one white) at a time, beating well after each addition.

3. Add the natural vanilla

4. Sift the flour into the mixer bowl, incorporate it gently, then beat the mixture well until it’s completely smooth.

5. Place the mixture in the piping bag and pipe it on to the lined tray(s) in approx. 6cms strips, about 4cms apart

6. Place in the pre-heated oven, and bake until the edges are brown but the centres are still pale (about 5 minutes or so).

7. Take the biscuits from the trays while still hot, and cool them flat.