10 Steps to Super Kawaii Kitty Langue de Chat Cookies

Fun to make fun to eat. Langue de Chat (aka cat’s tongue) cookies in the form of kawaii kitty!

Cat shaped cookies made with one of our latest silicone mats (available at our e-shop).
You know what they say – Good food makes for Good mood. And it’s true especially in reverse! Good mood makes food good!

Let’s make this popular snack that is a favourite among many! Langue de chat (literally Cat’s Tongue in French) is a thin crisp cookie that’s baked until the edges brown a little and then chocolate is sandwiched between the cookies. They are best for eating right after baking.

KAWAII KITTY LANGUE DE CHAT COOKIES

This recipe uses the Langue de Chat Template Mat

INGREDIENTS
Group A:
Egg Whites 40g ( roughly from 1 64g egg with shell)
Caster Sugar 20g

Group B:
Unsalted Butter 40g
Caster Sugar 15g
Salt a pinch

Plain Flour 37g
Almond Powder 10g
Chocolate 40g

HOW TO MAKE:
1) Preheat your oven at 180 degrees Celcius.
2) Make a meringue by whipping the ingredients of Group A (egg whites and sugar) until a stiff peaks form.
3) Next, using a whisk, cream the ingredients of Group B (butter, sugar, salt) until it is light and fluffy.
4) Add Meringue from step 1 and use the mixer to mix at low speed.
5) Then sift in the plain flour & almond powder, and then fold gently to combine.

6) Line a baking tray with parchment paper and then lay the Langue de Chat Cookies Mat on top. Spread the mixture onto the template mat or pipe with freehand. Using a scrapper or pallet knife,, even out the batter into each mould of the mat.

7) When ready, turn down the temperature of the oven and bake at 150 degrees Celcius for 10 mins and then quickly remove them from the tray and let them cool down on a rack. Removing from the tray will prevent further cooking or browning of these thin biscuits.

Depending on how much batter you use, this recipes is enough for about two to three batches of baking.

8) While the cookies cool down, melt some chocolate (you can use white chocolate or add matcha powder for green, charcoal for black or strawberry / roselle powder for pink) and then using the same template mat shape and spread the melted chocolate across the mat. Set it in the chiller or freezer to harden.

9) When the chocolate has set, gently remove the it from the silicone mat and save it for later.

10) Once the cookies have cooled, decorate the face of the cookie (optional) and then sandwich a piece of chocolate in between two cookies.

Note:
Remember to store the cookies in air-tight containers before and after decorating. They go soft rather quickly in hot climate. If you’re gifting this as a gift, make sure to include a dry desiccant sheet (moisture absorbent sheets) to absorb any moisture in the air and keep the cookies dry and crisp. Then seal the package tight.