Not the correct term for these dainty little biscuits, Langue De Chats is the correct term. This recipe makes quite a lot but if you keep them in an airtight container they will last a few weeks. The idea is to get a thin wafer like biscuit, you will need a piping bag with a fairly fine nozzle. Have a practice at doing simple shapes, the mixture will spread so a thin line will end up being more than twice the size by the time they cook. Get them off the baking tray immediately as they will stick, a little like brandy snaps you have to work quickly. Use them as a decoration on sweets or carefully dip the ends in chocolate, you will have to use them straight away then as the chocolate will make them go soft in storage.. Dont put too many on your first tray, then you know how fast you have to be to get them off.
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