What’s a cream without a good cookie to dip into? The cat’s tongues they are simple, light, crunchy biscuits, classic of dry pastry, which we will surely have met either in a delicious pastry shop window or together with other biscuits. From the light color, the elongated shape, the cat’s tongues really go well with many sweets. The good news is that they are as quick to eat as they are to prepare! A few ingredients will be enough: half-mounted egg white, to which we will add powdered sugar and flour. I used seed oil as a fat base, but we can also use butter or lard. We will get un smooth batter, and we will already be halfway there. On parchment paper we will roll out the dough with the help of the back of a spoon, paying attention to the thickness. They must be thin to be crunchy, but not too much otherwise they will burn easily. Their typical shape is in fact elongated, reminiscent of a cat’s tongue. Baking in the oven is fast and takes a few minutes, just long enough to brown the edges. Our cat tongues will be an excellent complement to any type of cream, ice cream or fruit salad.

Preparation

1

In a bowl, lightly beat the egg white with a fork or whisk. It is not necessary to whisk.

2

We add the icing sugar a little at a time, continuing to mix, until the mixture is homogeneous.

3

We also add the flour, incorporating it with the whisk to the dough.

4

We also add the oil, continuing to mix.

5

On a baking sheet, lined with parchment paper, we form our cat’s tongues, taking a little of the mixture. With the same spoon, using the back, roll out the dough. We bake in a preheated oven at 180 ° C in 5-7 minutes, until the edges are golden.

6

Let it cool down.

storage

Cat tongues are conserved for 5 days in closed tin containerat room temperature.

Variants

We can also make our cat tongues with rice or almond flour. We can flavor with lemon peel or cocoa powder.

Curiosity

The cat tongue dough is the same as Chinese fortune cookies! We are talking about the biscuits we eat at the end of a meal in Chinese restaurants. Sweet biscuits, with a thin and crunchy casing, which contain a nice little message inside. In fact, we can try our hand at creating these sweets, varying the shape, and as soon as they are baked, when they are still hot, fold them back on themselves. In fact, when they are still hot they are still soft and we can give the biscuits the shape we prefer (we can also roll them), while cooling they will become crunchy and we will not be able to modify them.