I made a cookie called Langue de Chat because the long stick-shaped cookie resembles a cat’s tongue. If you bake it for a short time and shape it before it cools down, you can make it into various shapes and it’s fun. It is thin and has a crispy texture, and it has a familiar taste like egg crackers and cookie dough. The baking time may vary depending on the oven specifications, but this cookie is thin, so I think there is a difference between baking it for an extra minute and not baking it. Cookies tend to spread a lot as they bake, so you have to make sure there is plenty of space between panning. I also made it with chocolate dough, but it looks more luxurious and tastes delicious when it is together.
90g Unsalted butter
2g Vanilla extract
110g Plain flour
45g Unsalted butter
1g Vanilla extract
20g Whipping cream
50g Plain flour
7g Cocoa powder
1. Soften unsalted butter, add sugar and mix, then add eggs and vanilla extract and mix.
2. Sift the wheat flour, mix, put in a pastry bag, pan in an oven pan for a long time, bake in an oven preheated to 200 degrees for 7 minutes, and cool.
3. Knead the dough in a small circle shape in an oven pan, bake it in an oven preheated to 170 degrees for 7 minutes, and when it is hot, put it on a stick to shape it and cool it.
4. Soften unsalted butter, add sugar, mix, add egg and vanilla extract, mix, add whipped cream and mix.
5. Sift the wheat flour and cocoa powder, mix, put in a pastry bag, squeeze the dough in the oven pan, spread it out, bake it in an oven preheated to 170 degrees for 6 minutes, roll it up while it is hot, and cool it.