It’s been a while since I made these biscuits but, inspired by an episode of The Great British Bake Off, I decided I would make them again. They are simple biscuits to make. The only thing that can be a bit tricky is getting them all the same size. So, as long as you don’t mind a bit of variation then they definitely fall into the easy category. They are also super quick to bake so you will need to keep an eye on the first batch to make sure they don’t burn. Oven temperatures vary, and when timings are this quick they can only be seen as a guide.
One Recipe Lots of variations
Looking to put my own stamp on this bake I decided to sprinkle some of mine with some chopped pistachios and some with cocoa nibs. Cocoa nibs gives a little unsweetened, nutty chocolate element to the biscuits which would go very well with creamy chocolate dessert and ice cream.
Pistachios and other nuts such as hazelnut would go very well with berry flavoured desserts like my popular Raspberry Mousse. Another way you can vary these biscuits is to add some extra flavour to the biscuit mixture.
Try adding a little ground ginger, ground cardamon, or mixed spice (pumpkin spice). A little lemon or orange zest would also work very well with citrusy desserts.
Make mini Langues de Chat to serve as petits fours after dinner or as gifts.
All these variations are much easier than dipping them in chocolate as they did on Bake Off. I’ve never seen them dipped in chocolate before, and I’m just not convinced you want a chocolate on the biscuit when serving with a creamy dessert. On the other hand, if you are eating them on their own, by all means go ahead but I would suggest plain (dark) chocolate or milk chocolate instead of white chocolate as the biscuits are quite sweet.
Plain or with chopped nuts or cocoa nibs these biscuits are delicious on their own or as an accompaniment to ice cream and soft, creamy desserts.
- 50 g butter
- 75 g golden caster sugar
- 1 large egg beaten
- 50 g plain flour
- ½ tsp vanilla extract optional
- pistachios finely chopped (optional)
- cocoa nibs chopped (optional)
- Preheat the oven to 220°C (200°C fan) /425°F/gas mark 7. Line two baking sheets with baking parchment. Place the butter and sugar in a mixing bowl and beat until very light and fluffy.
Gradually beat in the egg a little at a time, beating well after each addition. Add the vanilla extract if using. I like to add it when serving the biscuits plain.
- Sift the flour into the bowl and gently fold in.
Spoon the mixture into a piping bag fitted with a 1cm (½in) nozzle and pipe 8cm (3in) lengths onto the baking sheet, allowing space for the mixture to spread.
Sprinkle with some pistachio nuts or cocoa nibs, if using.
- Bake in the centre of the oven for 6–8 minutes until golden brown around the edges. You may need to do this in batches.
- Allow to cool on the baking sheet for a few minutes. Loosen the biscuits carefully with a palette knife and transfer to a wire rack to cool completely and become crisp.
Store in an airtight container for up to 5 days.
Nutrition information is approximate and is meant as a guideline only. (does not include optional ingredients such as the pistachios and cocoa nibs)
Step By Step Langues de Chat Biscuits
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