DISH RESEARCH · Dessert
cat's tongue biscuit
Also known as: Biscuit sec, type langue de chat ou cigarette russe
Chef Philippe’s selected langues de chat cream softened butter with sugar, mix in flour, egg whites and vanilla flavouring, and pipe the batter into a lightly greased biscuit plate before baking.
About cat's tongue biscuit
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Philippe’s selected langues de chat are dry, vanilla-flavoured biscuits shaped as long, shallow pieces. Softened butter, granulated sugar, egg whites and flour form the batter for the selected moulded preparation.
Softened butter and sugar are whisked vigorously until pale. Sifted flour and egg whites are added together, followed by a few drops of vanilla flavouring.
A spatula brings the ingredients into a homogeneous batter, which is transferred to a piping bag. For the selected route, a shaped langues-de-chat plate is lightly coated with release spray before its cavities are filled.
The biscuits bake in a hot oven, spreading to fit the cavities as they begin to turn golden. Once baked, they are left to cool before being removed from the plate.
The recipe also describes an alternative shape made by piping short batons directly onto a baking sheet or silicone mat. This profile follows the moulded route, which gives each biscuit the outline of its shallow cavity.
Ingredients in cat's tongue biscuit
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.