Langue de chat

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Langue de chat
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100g butter
80g icing suger
2 egg whites
120g plain flour(sifted)
icing suger
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Prepare oven 200℃

In a bowl, beat the butter and sugar until light and fluffy.
Add the egg whites, one at a time, to the creamed butter.

Sift the flours over the surface and lightly fold in with a spatula.

Fill a piping bag with the mixture and pipe small finger lengths a little apart on baking sheets.

Dust icing sugar over the biscuits.

Bake them for about 10 minutes or until brown round the edges.

Cool the biscuits on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool.


[note]
150g butter
120g icing suger
3 egg whites
180g plain flour(sifted)
icing suger