Cats' tongues biscuits
- 60g(2oz) butter, softened
- 100g (3½oz) icing sugar
- ½ teaspoon vanilla extract
- 2 egg whites
- 100g (3½oz) plain flour, sifted
Woman's Weekly cookery editor Sue McMahon says: You need to work quickly when releasing the biscuits from the baking sheet and putting them on the rolling pin so they will curl. If they start to crack before they’ve curled, return the baking sheet briefly to the oven to warm them again.
- Set oven to 220°C or gas mark 7.
- In a bowl, cream the butter, add the icing sugar and beat the mixture well. Add the vanilla extract, then, little by little, add the egg whites, and some of the flour if needed. Using a metal spoon, with a swirling movement, carefully fold in the rest of flour.
- Fill the piping bag fitted with the piping tube with the mixture. Pipe thin strips of dough 7cm (2¾in) long on to ungreased baking sheets.
- Place in the preheated oven and bake for about 8 mins. While they are baking, oil a rolling pin, which will provide the mould for shaping the biscuits. Remove biscuits from the baking sheet immediately and place each one over the rolling pin, so they set in a curly shape. Leave to cool
- on the rolling pin and, when completely cool, transfer to a wire rack.
Storage notes: Not suitable for freezing, but will keep well for up to 4-5 days in an airtight container.Nutritional information is for the maximum number of servings
Nutritional information per portion
- Calories 50(kcal)
- Fat 2.0g
- Saturates 1.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.