Langue de Chat Vanilla Butter Cookies, No Added Refined Sugar
Sweets and drinksBaked GoodsEurope and North America1 hour 20 minutes
Langue de chat cookies bake up thin, with crisp golden edges and a light, soft center that smells of butter. The dough is only butter, egg white, sweetener and flour, so the flavor is very clean.
The hardest part is piping, because the cookies spread wide in the oven and any that sit too close fuse into one sheet. The dough needs 40 minutes in the fridge to firm up so the piped lines hold their shape. The egg white goes in a little at a time, since pouring it all at once splits the mixture.
This batch weighs about 326g, at roughly 319 calories per 100g.
Method
Separate the whites from 2 eggs and break them up lightly with a fork.
Put 80g softened unsalted butter in a large bowl, add a pinch of salt and beat until smooth.
Sift 45g kOBE Monk Fruit Blend into the butter a little at a time and beat until the mixture turns pale.
Add 1ml vanilla and beat until combined.
Add the egg white a little at a time, beating well after each addition before adding more.
Divide 80g all purpose flour into three parts, sift each part in and beat until the batter is smooth and slightly loose.
Load the batter into a piping bag and chill for 40 minutes to firm up.
Heat the oven to 200 degrees C for 10 minutes. Pipe lines 4 to 5cm long onto a parchment lined tray, leaving space between them because the cookies spread.
Bake at 200 degrees C. After 12 to 15 minutes, once the edges are golden, drop the oven to 150 degrees C and bake for another 10 minutes.
Cool the cookies, then store them in an airtight container.
Tips
Every oven runs a little differently, so keep an eye on the tray while it bakes.
For a more evenly golden top, move the tray to the upper rack and bake for another 10 to 15 minutes at 100 degrees C.
kOBE Monk Fruit Blend in a fine powder blends into butter faster, and coarser grains should be sifted well before beating.
The golden brown edges come from the oven heat rather than the sweetener, so a longer bake only dries the cookies out.
Add the egg white a little at a time, because a large pour at once splits the mixture.
The cookies have to cool completely on a rack before storing, since steam from warm cookies makes them go soft.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.