Cat's tongue cookies (langues de chat)

Ingredients

• 100 g all-purpose flour
• 80 g cold vegan butter (15-18°C / 59-64°F)
• 45 g white sugar
• 40 g powdered sugar
• 12 g cornstarch
• 60 ml plant-based milk
• 1.5 ml vanilla extract

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 200°C (400°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. All the ingredients should be at room temperature, and the vegan butter cool (15-18°C / 59-64°F) without warming up as you beat it.
3. Quickly beat the vegan butter with both sugars until smooth and creamy enough to hold its shape. If it softens, refrigerate it for 10 minutes.
4. Still beating, add the cornstarch, plant-based milk and vanilla.
5. Gradually add the sifted flour, until you have a creamy batter that holds its shape (if not, 5 minutes in the fridge and beat again).
6. Put the batter in a piping bag with a large round tip, without air pockets.
7. Pipe strips about 6 cm long on the baking sheet, holding the tip very close (the closer, the wider), leaving room because they spread.
8. Bake for 12-15 minutes, until the edges are golden. Meanwhile, fill another baking sheet with the remaining batter.
9. Take them off carefully, because they're soft at first and bend, and let them cool on a wire rack.

Nutrition facts

Approximate, per serving (about 24 g). Calculated with data from USDA FoodData Central.