Cats' tongues biscuits

Method

1. Set oven to 220°C or gas mark 7.
2. 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.
3. 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.
4. 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
5. 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

By Sophie Ogley. Photos: Chris Alack. Props stylist: Judy Williams