This bake is the second one of my Petit Four Selection. These are simple biscuits that look like cats tongues. They are simple and as such, they allow for any flavours to be put into the biscuits. Here I have flavoured mine with orange zest.
125g icing sugar
125g self raising flour
3 egg whites
Zest of an orange
- Preheat the oven to 180 degrees. Cut out greaseproof paper sheets for 2 baking trays.
- Mix all of the ingredients together in a large bowl. It should look like a thick cake batter. You don’t have to work with the dough straight away. I chill mine in the fridge for 20 minutes minimum.
- Open a piping bag over a tall glass and use a spatula to put mixture into the bag. You don’t need a fancy nozzle as the biscuits spread out. When you cannot put any more mixture in the bag, lift the bag up and shake the mixture down. Twist the bag at the top to stop mixture pouring out. Cut the end of the bag off.
- Pipe long strips of the mixture (I suggest the length of your forefinger) onto the tray. I usually only get 6 on one tray because they spread lots. You don’t need to stick the paper down and you will see why in a moment.
- Bake for 10 minutes. You must ensure you have a cooling rack to hand, or at least asbestos hands. When they are baked, you have to keep prodding the biscuits until they start to harden. Then you must remove the baking paper and bring the biscuits off the paper and onto the cooling rack. If they are still too soft, leave on the tray. Allow to harden fully.
- For a more luxurious choice, dip into some melted chocolate. Melt the chocolate in a medium heatproof bowl over a pan of simmering water. If you dip both sides, they look like Viennese fingers. The orange flavour compliments a dark chocolate of 60 – 70% cocoa solids.
If you make a double batch for a party or a company, I would reuse the baking paper. You need to be wary however as the residual heat of the tray will start to melt the Stork and so you may find the biscuits spread out.
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