Скачать или смотреть Super Easy, Super Thin, and SUPER CRISPY Cookies 🔥 Langue de Chat Cookie Recipe | Butter Cookies

Super easy, super thin and super crispy cookies | Langue de chat cookie recipe | Butter cookies

Try this quick and easy old French recipe for thin, crispy vanilla cookies.

Satisfy your sweet tooth with this cookies with butter, sugar, flour and egg whites.

Both children and adults love these homemade butter cookies. These tiny, crispy butter biscuits disappear from the tray in no time. I don't usually like sweets, but I can't resist these! If you're on a diet, don't try this butter biscuit recipe because it'll be hard to stop at just a few.

These cookies are simple to make. You only need four ingredients, which you probably already have at home: butter, sugar, flour, and eggs.
They're also quick and easy. Just mix the ingredients together, and they'll be ready in 15 minutes.
This Langue de chat cookie recipe could become one of your favorites!

Here's how to make cookies with butter, sugar, flour, and egg whites:

INGREDIENTS (for two 30×40 cm baking trays):

100 g unsalted Butter, at room temperature
80-100 g Sugar or icing Sugar (I've added 80 g)
3 medium-sized egg whites (approx. 100 g)
100 g all-purpose Flour
1 tsp Vanilla extract

TIPS:

• This recipe only calls for egg whites. The egg whites are what make the cookies crispy. If you add whole eggs, the cookies will taste good but won't be as crispy.
You can use the yolks to make Custard or Butter Shortbread Cookies    • So SIMPLE, So CRUMBLY 🔥 4 ingredient Butte...  

• It's helpful to know that the average weight of a medium egg white is between 30 and 35 grams. For instance, if a recipe calls for two egg whites, you will need approximately 65 grams each of butter, sugar, and flour.

• If this is your first time making an egg white batter, it may seem unusual. But don't worry—that's normal. Don't worry if the batter doesn't look smooth before you add the flour.

• If you don't have a piping bag, you can use a teaspoon instead.

• Leave space between the batter balls on the baking sheet because the cookies will spread while baking. They may stick together if they are too close. You will need to bake the cookies in batches. With this amount of ingredients, I filled two 30×40 cm baking trays.

• If you're a perfectionist, you can draw lines on the back of the parchment paper before piping the batter onto the baking sheet to guide you.

• You can make a large batch of cookies. They will keep for up to two weeks in an airtight container.

Enjoy! Bon appétit!

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