"Línguas de Veado"
"Portuguese Deer's tongue"
Makes 25 - 30
Ingredients
65g salted butter, softened
65g icing sugar, sifted
60g egg whites (or 2 egg whites)
80g plain flour
A pinch of salt
You will also need
A baking tray
Silicone mat (Or parchment paper)
Pipping bag (Or freezer bag)
Method
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Preheat your oven to 180°C. Place the silicone mat on your baking tray (Or line it with parchment paper).
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In a bowl, place the butter and sugar. Using a spatula, mix until you have a smooth paste.
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Add the egg whites and mix vigorously until fully combined. Don’t worry if it looks like it’s split, it will come together later.
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Sift the flour and the salt. Mix until smooth.
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Place the mix into a piping bag (or into a freezer bag).
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Cut the corner of the bag and pipe 6cm long “fingers” onto the tray. I make mine more or less the thickness of my index finger. As soon as they go into the oven they will flatten out, so leave some space between them.
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Bake in the oven for 10 minutes or until golden.
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Place on a wire rack and allow to cool.
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These biscuits will store in an air tight container for a few days.
Why not use the leftover egg yolks to make some fresh pasta or a Spaghetti Carbonara?
