I made a cookie called langue de chat because the cookie is shaped like a long stick like a cat’s tongue. If you bake for a short time and shape it before you cook it, you can make a variety of shapes, so it’s fun. It’s thin so the texture is crispy and tastes familiar like custard and cookie dough. Baking time may vary depending on oven specifications, but this cookie is thin so I think there’s a difference between baking for 1 minute and not baking. Cookies tend to expand a lot as they bake, so the amount of time you need to turn the pan should leave plenty of room. I also made it with chocolate powder, but it looks more luxurious and tastes better when mixed together.
90g unsalted butter
2g vanilla extract
All-purpose flour 110g
45 g unsalted butter
1g vanilla extract
20g fresh cream
7g cocoa powder
1. Soften unsalted butter, add sugar and mix well, then add eggs and vanilla extract and mix well.
2. Sift in the flour, mix well, put in a piping bag, place in a baking tray, bake in a preheated oven at 200 degrees for about 7 minutes and then let cool.
3. Shape the dough into small circles on a baking tray and bake in the preheated oven at 170 degrees for about 7 minutes.
4. Lightly beat unsalted butter, add sugar, mix well, add eggs and vanilla extract, mix well, add fresh cream and mix well.
5. Sift the all-purpose flour and cocoa powder, mix well, put in an ice cream bag, press the dough onto a baking tray, spread it out, and put it in the oven preheated to 170 degrees for about 6 minutes, when it’s hot, roll it out. thin into shape and cool it.