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My visit to Herman, the master biscuit maker of St Remy de Provence, and listening to the stories behind his beautiful creations inspired me to do a bit of biscuit making myself. So these are some little dainty ones of my own called ‘langues de chat’ or cats tongues.

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  • 115g butter, softened

  • 115g granulated sugar

  • 2 medium or large eggs

  • 100g plain flour

  • 1 vanilla pod


  • 1.

    Preheat the oven to 200C/400F/gas mark 6

  • 2.

    With electric beaters, beat the butter with the sugar until pale and fluffy, then add the eggs one by one, beating all the time.

  • 3.

    Sift in the flour at the end and mix with a wooden spoon or spatula until smooth.

  • 4.

    Split the vanilla pod in half, scrape out the seeds and stir them into the mixture.

  • 5.

    Place a silicone baking mat or baking parchment on a baking tray.

  • 6.

    Put the biscuit mixture into a pastry bag (a freezer bag cut at the corner will do just as well) and squeeze tongue shapes about 5cm long on to the baking tray about 3cm apart.

  • 7.

    Cook for 5-6 minutes, until the biscuits are golden around the edges but still quite pale in the centre.

  • 8.

    Remove from the baking tray and cool on a wire rack.

  • 9.

    After that it’s easy.

  • 10.

    All we do is chop up the strawberries, slice them thinly into a bowl and then pour over the strawberry soup.

  • 11.

    We’ll take the crispy golden biscuits out of the oven and we serve them together, a delicious warm or chilled summer dessert.

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Posted by Richard186Report
Where is the recipe for the strawberry soup?
Posted by Richard186Report
On the show Trish used 120 g of sugar, butter and flour.