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Cat’s Tongue Cookies

Cat’s Tongue Cookies

By OcadoLife
Published on 17 May 2022
Cat’s Tongue Cookies are a chance to have a bit of creative fun. The vanilla- and cocoa-flavoured cookies are dipped in melted chocolate, then sprinkled with your choice of decorations. Romanian food writer and cookery teacher Irina Georgescu’s suggestions include crunchy chunks of chopped nuts and sweet dried fruits – traditional choices in Romania, especially at Easter. Great for making with the kids, they’re delicious with a glass of milk, a cuppa or ice cream. This is a cracking Easter recipe that's fun to make and well worth the wait. If mini eggs aren't available, feel free to use any chocolate, like smarties or maltesers.
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Time and servings

40 minsTotal time
10 minsPrep time
30 minsCooking time

Ingredients

  • 1 handful of crushed mini eggs (optional)
  • 100 g of plain flour
  • 75 g of golden caster sugar
  • 100 ml of double cream
  • 1 tsp of vanilla extract
  • 2 tsp of cocoa powder (optional)
  • 100 g of milk chocolate
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • 1 handful of pistachios (optional)
  • 2 tbsp of desiccated coconut (optional)
  • 2 medium of eggs, separated

Method

  • Step 1

    Preheat the oven to 190°C/170°C fan/gas 5 and line 2 large baking trays with baking paper.

  • Step 2

    In a large bowl, combine the flour, sugar and cream. Add the egg whites in 2 batches, then the vanilla; mix well with a wooden spoon after each addition to make a soft, smooth batter. If it feels stiff, keep stirring and it’ll loosen. If using cocoa powder, divide the batter between 2 bowls and add the cocoa to one of them; mix well.

  • Step 3

    Spoon the batter into a piping bag fitted with a 1cm round nozzle (or a disposable piping bag with the end snipped off). Use a separate piping bag for the cocoa batch. Pipe onto the prepared trays in straight lines about 7cm long, leaving a gap between each. Bake for 8-10 mins on the lower rack until spread into the tongue shape and golden. Remove from the oven; transfer the cookies to a wire rack to coo

  • Step 4

    Meanwhile, melt the chocolates in separate bowls set over 3 pans of just-simmering water, stirring occasionally until smooth. Line up your chosen toppings in small bowls ready to start decorating.

  • Step 5

    Dip one end of each cookie in the chocolate and arrange on a tray lined with baking paper. Quickly sprinkle your topping over and leave to set. The cookies will keep well in an airtight container for up to 5 days.