French Langues-de-Chat Cookies (+ Gluten Free Option)

AKA “French Cat's Tongue Cookies”

Although no one truly knows where / when this classic biscuit was invented, it is largely believed that it was concocted in 17th century France. Despite its mysterious origins, there’s no denying its present presence in French and European cafés.

These simple cookies are fairly easy to make, and are a perfect accompaniment to a hot cup of coffee, or tea. I have developed a gluten-free version that, while perhaps not as aesthetically pleasing, does satisfy a sweet-tooth. I can also guarantee that this version has that perfect snap when breaking them apart.

So without further ado, here is my Langue de Chat recipe, adapted suit gluten free folk, and celiacs alike. If you fancy, you can also sandwich two of these cookies together with jam or custard inside - I highly recommend it!

The Recipe

Time allotment

Prep Time: 20-30 minutes

Cooking time: 9-10 minutes

Total Time: 30-40 minutes

Yield: 25-30 langue de chat cookies

Cooking Utensils

One large mixing bowl
One small bowl (to separate the eggs)
Spatula
Piping bag / Plastic Sandwich Bag (or an extra 10 minutes to lay out the dough by hand)
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons

Ingredients

1 cups (120g) flour
- If using gluten free flour, add 1 tsp xanthan gum
- I used Irresistibles Gluten Free All Purpose Flour and Bob’s Red Mill Xanthan Gum
3/4 cup (150g) granulated sugar
1/2 cup (113g) salted butter
1 tsp vanilla extract
3 eggs

Directions

Preheat oven to 350°F (180°C)
In a bowl, mix together 3/4 (150g) granulated sugar, 1/2 cup (113g) salted butter, 1 tsp vanilla extract
Separate 3 egg whites from the yolks
1. Yolks can be kept in airtight container for use in a different recipe
Whisk 3 egg whites into the batter until consistency is light and fluffy
Gently stir in 1 cup (120g) flour (and 1 tsp xanthan gum if using gluten-free flour without it) until just blended
Line a baking pan with either parchment paper - OR - cooking spray

EASier VERSION

Take out small grape-sized sections of dough, and roll them out between your palms to create a 3-inch long, thin cylinder
Place the dough cylinders on your baking pan, and gently flatten them with a spatula
Place the baking pan into the oven for 9-10 minutes, or until the cookie’s edges are slightly golden
Take them out of the oven, and allow to cool for 15 minutes
Enjoy!

Note: This version of the cookies will be less aesthetically pleasing than the “Harder Version”, but will have an identical taste

HARDer VERSION

Pour the dough into a piping bag / sandwich bag
Add a round nozzle to the piping bag / cut a small 1/2 inch hole into the sandwich bag
Pipe 3-inch long pieces of dough onto the baking pan
Place the baking pan into the oven for 9-10 minutes, or until the cookie’s edges are slightly golden
Take them out of the oven, and allow to cool for 15 minutes
Enjoy!