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ESB Bake Off : Biscuit Week : Langues de Chat

Updated: Jan 31

Hello everyone!

Welcome back to my blog! I hope you enjoyed my latest post, kicking my ESB Bake Off series in style with a recipe for Dutch Apple Cake. If you haven’t had a chance to read it yet, you can catch up here.

In today’s post, I am continuing the series, which takes inspiration from the first series of Great British Bake Off’s signature challenges, with Week 2 – Biscuits.

For Biscuit Week, I have chosen Langues de Chat as my signature bake. I have always been interested in baking these biscuit as when I went to stay with my granny we used to buy them to eat with my favourite ice-cream. The recipe I have chosen to bake is by Donal Skehan which breaks it down into easy steps.

Translated as ‘cat’s tongue’, these biscuits are light and airy because the texture of the mixture is unlike any biscuit I have ever made. Created like a cake mix, you leave it to harden in the fridge before baking so you get the traditional dark colour around the rim of each biscuit. Making the biscuits with icing sugar, adds an extra crispness as well as a beautiful sparkly finish. It is also the perfect bake to use up egg whites that might have been left over from making other desserts such as creme brulee or ice-cream!

To accompany the recipe, here is a song inspired by Paris from the film, Funny Face, which is the perfect introduction to a recipe for a French delicacy.



Without further ado, here is the recipe for Langues de Chat….

LANGUES DE CHAT

Makes about 20 – 25 biscuits (depending on the size you make them!)

INGREDIENTS

125g salted butter, softened

125g icing sugar, sieved

125g plain flour, sieved

1 tsp vanilla extract

3 large egg whites

EQUIPMENT

A large mixing bowl

2 baking trays

Greaseproof paper

An electric mixer

A sieve

A piping bags or ziplock sandwich bags

Scissors

A palette knife

HOW TO MAKE THE BAKE

  1. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking paper. (ESB Top Tip : There is no need to grease the trays as well, as the biscuits have enough butter in them to keep them from sticking.)

  2. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. (ESB Top Tip : This is a little like the early stages of making buttercream so the lighter the mix the better!) Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. (ESB Top Tip : If you have trouble separating the eggs and a little yolk escapes into the whites, don’t worry, just use half an egg shell to gently coax it out.)

  3. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. (ESB Top Tip : I didn’t have any piping bags so I had a look on Pinterest and found a brilliant tutorial on how to make a piping bag out of a sandwich bag without using tips on A Baker’ House. You can see it for yourself here!) Leave 5cm/2in between each biscuit as they will spread during cooking.

  4. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. (ESB Top Tip : This allows the mix, which is quite sticky and unmanageable, to firm up and create the right texture when you bake them.)

  5. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). (ESB Top Tip : Serve with your choice of ice-cream or creamy dessert and bonne appetite!)

Thank you for popping by my blog today. I hope you enjoyed the Langues de Chat recipe I shared with you. I would love it if you would like to join me in baking up some new delights, so if you decide to bake any of my selection, please do tag me in your pictures on Instagram @EnglishSingingB and use the hashtag #esbbakeoff.

I hope you can join me for my next instalment of ESB Bake Off but until next Wednesday,

Happy Tuneful Baking!

English Singing Baker x

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