Butterscotch Langues de Chat

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: For even cooking and easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, and baking powder.

   Tip: Aim for a smooth, even mixture.

3. 3

   Add the unsalted butter and mix until the dough comes together in a ball.

   Tip: Use a light touch to avoid overworking the dough.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and become easier to work with.

5. 5

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm.

   Tip: Aim for an even thickness for consistent cooking.

6. 6

   Cut the dough into long, thin strips, about 5 cm wide.

   Tip: Use a sharp knife or pastry cutter for clean cuts.

7. 7

   In a small saucepan, combine the butterscotch sauce, caster sugar, and salt.

   Tip: Cook over medium heat, stirring occasionally, until the sugar has dissolved.

8. 8

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Stir occasionally to prevent scorching.

9. 9

   Remove the pastry strips from the dough and wrap each one with about 15 ml of the butterscotch filling.

   Tip: Leave a small gap at one end to seal the pastry.

10. 10

    Brush the tops of the pastry with confectioner's sugar and bake for 15-20 minutes, or until golden brown.

    Tip: Keep an eye on the pastry to prevent overcooking.

11. 11

    Allow the langues de chat to cool completely on a wire rack.

    Tip: This will help the filling set and the pastry to firm up.