Caramel Langues de Chat

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

   Tip: Make sure to sift the flour to ensure it's well combined.

3. 3

   In a large bowl, cream the butter and caster sugar until light and fluffy.

   Tip: Use an electric mixer to make this step easier.

4. 4

   Beat in the egg until well combined.

   Tip: Make sure the egg is fully incorporated to avoid any lumps.

5. 5

   Gradually mix in the flour mixture until a dough forms.

   Tip: Don't overmix the dough to ensure it stays tender.

6. 6

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

   Tip: This will help the dough to firm up and make it easier to shape.

7. 7

   Roll out the dough to about 6mm thickness. Use the cat-shaped cookie cutter to cut out the shapes.

   Tip: Make sure the shapes are evenly cut and not too big.

8. 8

   Place the cookies on the prepared baking sheet, leaving about 2cm of space between each cookie.

   Tip: Make sure they're not too close together to prevent them from spreading too much.

9. 9

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies to avoid overbaking.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: This will help the cookies to set.

11. 11

    Transfer the cookies to a wire rack to cool completely.

    Tip: This will help the cookies to cool evenly and prevent them from becoming soggy.

12. 12

    Once the cookies are completely cool, drizzle with caramel sauce and dust with confectioner's sugar.

    Tip: This will add an extra layer of sweetness and flavor to the cookies.

13. 13

    Serve the caramel langues de chat warm, or store them in an airtight container for up to 3 days.

    Tip: These cookies are best served fresh, but they can be stored for later use.