These curly biscuits, which look like cats’ tongues are easy to make and are perfect for dipping in your tea.
- 60g(2oz) butter, softened
- 100g (3½oz) icing sugar
- ½ teaspoon vanilla extract
- 2 egg whites
- 100g (3½oz) plain flour, sifted
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.
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.