Salted Caramel Langues de Chat
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These delicate French butter cookies are my go to treat when I want something elegant but don't have much time. Langues de Chat, or cat's tongues, are crispy, thin, and absolutely irresistible especially when paired with salted caramel and chocolate. What I love most is how quickly they come together, ready in under an hour from start to finish. The brown sugar adds a lovely depth of flavor while providing beneficial molasses that contains minerals like potassium and magnesium. They're perfect for impressing guests without spending hours in the kitchen, and honestly, they taste far fancier than the minimal effort required.
Ella x
Ingredients
- 250butter
- 250 gflour(all-purpose)
- 150 gcaster sugar(for caramel)
- 100 gbrown sugar(for caramel)
- 150 mlcaramel sauce(store-bought or homemade)
- 10 gsea salt(for caramel)
- 2eggs(for pastry)
- 50 mlmilk(for pastry)
- 1½ mlvanilla extract(for pastry)
- 100 gchocolate chips(for drizzle)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Tip: Use a thermometer to ensure accuracy.
- 2
In a medium saucepan, combine the caster sugar, brown sugar, and 100ml of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Increase the heat to medium-high and bring the mixture to a boil. Cook for 5-7 minutes, or until the mixture reaches 160°C (320°F). Remove from heat and stir in the sea salt.
Tip: Be careful, as the mixture will bubble vigorously.
- 4
Let the caramel cool slightly, then whisk in the caramel sauce until smooth.
Tip: If the caramel is too thick, add a little water. If it's too thin, cook for a few more minutes.
- 5
In a large mixing bowl, whisk together the flour and a pinch of salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.
Tip: Use a gentle touch to avoid developing the gluten.
- 6
Add the eggs, milk, and vanilla extract to the flour mixture. Mix until the dough comes together in a ball.
Tip: Don't overmix, or the pastry will become tough.
- 7
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.
Tip: Use a rolling pin to achieve an even thickness.
- 8
Cut out rectangles of pastry, about 5cm x 7cm.
Tip: Use a pastry cutter or a knife to get clean edges.
- 9
Spoon a small amount of caramel into the center of each rectangle, leaving a 1cm border around the edges.
Tip: Don't overfill the pastry, or it will burst open during baking.
- 10
Fold the pastry over the caramel to form a triangle or a square, pressing the edges to seal.
Tip: Use a little water to help the pastry stick together.
- 11
Place the langues de chat on the prepared baking tray, leaving about 1cm of space between each one.
Tip: Use a gentle touch to avoid damaging the pastry.
- 12
Bake for 20-25 minutes, or until the pastry is golden brown.
Tip: Keep an eye on the pastry, as it can burn easily.
- 13
Remove from the oven and let cool for 5 minutes before serving.
Tip: Drizzle with chocolate chips and sprinkle with sea salt for an extra-decadent treat.
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