Raspberry White Chocolate Langues de Chat Recipe

These raspberry white chocolate langues de chat biscuits look delicate, but are super simple to make. They're great biscuits to be given as Christmas gifts too.

The filling of these langues de chat sandwich biscuits literally consists of just two ingredients: white chocolate, and freeze-dried raspberry powder. You can swap out the raspberry powder for any other freeze dried fruit to switch up the flavour, too.

You can also watch me make these here:

Ready? Let's go.

Ingredients for Biscuits:

100g unsalted butter, softened
100g caster sugar
Pinch of salt
100g plain flour
3 egg whites
1 tsp vanilla bean paste

Ingredients for Fillings:

50g white chocolate
1 tsp freeze-dried raspberry powder

Method:

1. Preheat the oven to 180°C and line a few baking trays with nonstick baking parchment.

2. Cream the butter and sugar together in a bowl until light and fluffy. Add the salt and flour, stirring until you have a thick paste.

3. Add the egg whites and vanilla bean paste, and stir until smooth. Scoop the batter into a piping bag fitted with a wide round nozzle (or just a piping bag with a little of the end cut off, but using a nozzle is neater), and pipe small rounds on your lined baking trays – leave about 3cm of space between each round of batter so they can spread out and not stick to each other. Use a clean finger dipped in water to pat down any peaks of batter sticking up, so the tops are smooth.

4. Bake for 8–12 minutes, or until just starting to go brown around the edges but not in the middle, and cool completely on a wire rack.

5. To make the filling, simply melt the white chocolate in a heatproof bowl set over a pan of simmering water (or in short bursts in the microwave), remove from the heat, and stir in the raspberry powder. There's no need to temper the chocolate for this recipe.

6. Sandwich the cooled biscuit rounds with a little raspberry white chocolate filling, and pop in the fridge for about an hour to set before eating.

Enjoy, and have fun.