Simple Way to Make Any-night-of-the-week Matcha ‘Langues de Chat’ Biscuits

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, matcha ‘langues de chat’ biscuits. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Matcha ‘Langues de Chat’ Biscuits is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Matcha ‘Langues de Chat’ Biscuits is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook matcha ‘langues de chat’ biscuits using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Matcha ‘Langues de Chat’ Biscuits:

1. Get *Note: First you weigh the Egg White. If you have 50g of Egg White, you need 50g of each Butter, Sugar and Flour
2. Take Today 1 Egg White weighed 34g, so I used 34g each other ingredients. Alter the amount accordingly
3. Prepare 1 Egg White *It weighed 34g. So I needed 34g of everything
4. Get 34 g Butter *softened
5. Take 34 g Plain Flour including 1 teaspoon Matcha Powder
6. Prepare 34 g Caster Sugar
7. Prepare Vanilla *optional

Instructions to make Matcha ‘Langues de Chat’ Biscuits:

1. Preheat the oven to 160C. Line a baking tray with baking paper.
2. Place softened Butter and Sugar in a bowl. Beat until smooth and creamy. Beat in Egg White until light and fluffy.
3. Add Vanilla and Flour & Matcha Powder, and mix until blended. Dough might be a little stiff.
4. Using a piping bag or a teaspoon, place the batter on the prepared baking tray. *Note: I recommend to make each biscuit quite small. 2cm batter would become around 5cm biscuit. Today I made 24 biscuits with this amount of dough.
5. Bake for about 15 minutes or until the edges are brown. Transfer to a cooling rack. Biscuits should become crispy as they cool.

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