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Variation When the langues de chat have cooled, their ends can be dipped into melted chocolate. Place the biscuits on a sheet of greaseproof paper for the chocolate to set. To make baskets (tulipes) which can be filled with scoops of sorbet or ice cream, quickly lift the hot, soft biscuits with a spatula and gently press over upturned cups or moulds or slightly greased oranges. Leave to cool. Baskets or tulipes can be made from batter flavoured with almond paste, orange or lemon rind or the mixture usually used for brandy snaps. Be sure to work quickly and shape the freshly baked biscuits before they have time to cool and firm.

1. Cream the butter and sugar until very light and fluffy.

2. Lightly whisk the egg whites. Stir into the butter mixture along with the vanilla and cream.

3. Gently fold in the sieved flour.

4. Spoon or pipe the batter onto a well greased tray, allowing enough space for the biscuits to spread while they are baking.

5. Langues de chat are traditionally finger shaped, but if you are planning to make baskets, spread the mixture into 10 cm (4 in) circles.

6. Bake in a preheated oven at 200°C (425°F) Gas 7 for 5 minutes.

7. Leave the biscuits to cool on the tray for a few minutes before transferring to a wire rack.

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