Langues de chat biscuits
Delicate butter biscuits with a light, crisp texture, gently baked until golden at the edges - perfect for teatime or gifting.
Updated : 01 January, 2026
Easy
About 20 min.
Ingredients
125 grams
Butter
125 grams
Powdered sugar
125 grams
Flour
pinch
Salt
1 teaspoon
Vanilla extract
3
Egg whites
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and line two baking trays with baking parchment.
Step 2
Place the butter and powdered sugar in a bowl and beat with an electric hand whisk until pale, smooth and creamy. Gradually beat in the flour, adding it in two batches and mixing well after each addition. Add the salt and vanilla extract, then beat in the egg whites until the mixture is smooth and pipeable.
Step 3
Spoon the dough into a piping bag fitted with a 1cm/½in round nozzle. Pipe straight lines about 8cm/3in long onto the prepared baking trays, leaving around 5cm/2in between each biscuit to allow for spreading during baking.
Step 4
Place the trays in the fridge for 15-20 minutes, or until the piped dough feels firm to the touch.
Step 5
Bake the biscuits for 10 minutes, or until they are lightly golden around the edges. Carefully transfer them to a wire rack using a palette knife and leave to cool completely before serving.
Author note
Share the recipe
