- Recipes
- Cat’s Tongue Cookies
Cat’s Tongue Cookies
Prep time:
Cook time:
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Ingredients
- 100g plain flour
- 75g golden caster sugar
- 100ml double cream
- 2 medium eggs, separated
- 1 tsp vanilla extract
- 2 tsp cocoa powder (optional)
- 100g milk chocolate
- 100g dark chocolate
- 100g white chocolate
- 1 handful pistachios (optional)
- 1 handful crushed mini eggs (optional)
- 2 tbsp desiccated coconut (optional)
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.
Tips or serving suggestions
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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Ocado British Plain Flour 1.5kg
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