Ever tasted a light brittle biscuit sandwiched with either white chocolate or milk chocolate?
The texture is grainy and the crispy layer will soon melts in your mouth upon just a few munching.
Believed anyone would have tasted the infamous Hokkaido Shiroi Koibito (白い恋人) .
Yes, these kind of biscuits are known as the Langue De Chat that was possibly date to the 17th Century where at that period was the time where refined white sugar and piping bags were popular with the wealthy classes of Northern Europe. In Europe, they are sometimes known as "cat's tongue" as it is usually baked in long, flat and with rounded ends shape.
These biscuits are crisp, dry and brittle as the key ingredients includes cornflour and mainly of egg whites rather than whole egg. Because of the dry nature and ingredients used, these biscuits can be kept for quite a long time and are usually served with certain liqueurs and sparkling wines. =)
Alright, enough of the introduction.
Here's the recipe on how simple these biscuits can be made!
- 125g butter
- 100g caster white sugar
- 2 egg whites
- 1/2 tsp vanilla extract
- 100g flour
- 25g cornflour
Preheat oven to 150°C.
1) Cream butter + sugar till fluffy. Sugar should melt into the butter.
2) Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
3) Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
4) Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.)
5) Pipe 2" strips onto tray that is lined with baking sheet.
6) Bake on 150°C for 20mins or until the edges turn slightly brownish.
Some ingredients you may need to purchase:
your photos are great! I tried your recipe and had poor results. Maybe your cornflour is like our cornstarch?? I am also at high altitude but rarely have to adjust for cookies. I can't see any other variable...I really want my cookies to look like yours!
ReplyDeleteTks for the compliment Nefarious! This really encourages a lot to my baking passion! =)
ReplyDeleteI think there's slight difference in cornflour and cornstarch (for this recipe). Cornstarch tends to be "heavier" than cornflour. I did saw alternative for cornstarch, but since this is a light biscuit, I doubt can be replaced.
As for altitude, so long you don't leave the egg white batter out too long prior baking, should not be the reason as well.
I did try another recipe that did not call for cornflour in my first attempt, it turned out that the biscuits were pretty dark in color and hard in texture. May I know what is the exact poor results you get?
You are so kind! My results were thin and spread out much more than yours-and did not have as fine of a texture as yours look to have. They taste great- but are also a little chewy in the center and crisp at the thin edges? I will try another batch and report back. I hope you continue having fun and adding to this blog!
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