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French for ‘cat’s tongues’, because they are long, flat biscuits with rounded ends. The batter is piped into finger–like shapes onto baking trays or cooked in a langues de chat plaque—a special tray with shallow indentations in it. They may be used as accompaniments for ice cream, sorbet and dessert wines or sandwiched together with icing or cream. Langues de chat are sometimes referred to as ‘lady fingers’, but these are usually fatter and more spongy.