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Add the salt and vanilla extract and then beat in the egg whites. Bake the biscuits for 10 minutes, or until light golden-brown around the edges.

The history of this delicate finger-shaped biscuit has been investigated by the finest of detectives. You can dunk them in your tea or enjoy it with your favorite ice cream. They love dr all that they accompany.

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It's magic! Transfer the trays to the fridge for minutes, or until the dough is firm to the touch.

The origins of the langue de chat biscuit remain a mystery. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Has the cat got your tongue?

Beat in the flour, one half at a time. Transfer the trays to the fridge for minutes, or until the dough is firm to the touch. Add the salt and vanilla extract and then beat in the egg whites.

How-to videos. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth.

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How-to videos. This small biscuit figures prominently in all of the culinary history books and in all traditional cookbooks, but nobody knows who invented it.

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Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Beat in the flour, one half at a time.

Based on the ingredients and the cooking technique used, they believe that the very first langues de chat came out of a French oven in the 17th century! A snippet of history